makes
20
prep
15 minutes
cook
20 minutes
difficulty
Easy
makes
20
serves
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 125 g butter, softened
- 85 g (¼ cup) rice malt syrup
- 1 egg, lightly beaten
- 75 g (½ cup) coconut flour
- 1 tsp baking powder
- 1 tsp mixed spice
- ½ tsp ground ginger
- 100 g dried dates, chopped
- 1 small carrot (70 g), grated
Chilling time 1 hour
Instructions
Beat the butter and rice malt syrup with an electric mixer until pale and fluffy, scraping down the side of the bowl as necessary.
Add the egg gradually, beating well between each addition. Sift the flour, baking powder, mixed spice and ginger into the butter mixture. Add the dates and carrot and stir until well combined. Cover and chill in the refrigerator for about 1 hour or until firm enough to roll.
Preheat the oven to 170°C fan-forced.
Line two baking trays with non-stick baking paper.
Roll tablespoonfuls of the dough into balls and place on the prepared trays about 4 cm apart. Flatten to about 1 cm thick and bake for 15–20 minutes or until just starting to colour around the edges. Remove from the oven and cool on the trays.
These biscuits will keep for 3–4 days in an airtight container.
Recipe and image from by Caroline Griffiths (, $39.99 hbk) .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
