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Ingredients
- 125 g butter
- ¾ cup caster sugar
- 1 egg
- 1 cup finely grated carrot
- ¼ cup finely chopped pecans
- ½ cup currants
- 1 cup self-raising flour
- ¼ cup plain flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¾ cup quick cooking oats
- ¼–½ cup buttermilk
Method
1. Preheat oven to 190°C and grease oven trays.
2. Cream butter, add sugar and egg and beat well. Stir in carrot, pecans, currants and three-quarters of sifted dry ingredients. Add oats, remaining sifted dry ingredients and sufficient buttermilk to make a firm dough.
3. Place slightly heaped teaspoonfuls of mixture at intervals on prepared trays, press down tops with a fork and bake 12–15 minutes or until golden brown.
4. Cool on trays 10 minutes before removing to a cake rack. Cool completely. These biscuits may be iced with a lemon glacé icing, if desired. Store in an airtight container for up to 5 days.