Carrot nutmeg pecan biscuits
I love these wholesome cookies because I don't feel guilty if I want them for breakfast. The oats lend a satisfying texture and the nutmeg a lovely warmth.
Use any nuts you like – walnuts would be delicious too.
Makes: about 26 biscuits
Ingredients:
- 100g plain flour
- 100g rolled oats
- 40g ground almonds
- 1 tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp sea salt
- ⅔ cup chopped pecans
- 1 cup grated carrot
- ½ cup honey or real maple syrup
- ½ cup butter, melted
Method:
1. Preheat oven to 180C fan bake. Line 2 baking trays with baking paper.
2. In a large bowl, combine flour, oats, ground almonds, nutmeg, baking powder and salt. Add pecans and carrot and mix well. Gradually add honey/maple syrup and melted butter and mix until a sticky dough is formed.
3. Drop tablespoons of mixture onto baking sheets and flatten with your fingers. They won't spread much so 2cm between each cookie is fine.
4. Bake for 10-12 minutes or until the cookies are golden on top and bottom.
Allow to cool and firm on the baking tray for 10 minutes before transferring to a rack. Store in a cool, 5. dry place in an airtight container or cookie jar for up to a week.
Written by Jordan Rondel. First appeared on Stuff.co.nz.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.