Feb 4, 2010

Carrot biscuits


Carrot biscuits

Here’s my variation of the Bredele biscuits I mentioned
a couple of posts ago. 

I felt like there was a little too much sugar and
cinnamon – I make them for my baby son. 

I replaced a third of the sugar by grated carrots, a
little more flour but locally produced buckwheat flour, and less

The result is very nice, even if I say so

Husband and son both agree too!


100gr butter

100 gr sugar (I
used brown sugar)

50 gr grated

2 eggs

275 gr buckwheat

2g baking powder
(or one small coffee spoon)

1 coffee spoon of

70 gr powder

A pinch of salt

 Beat the
butter and sugar into a mousse. Add the egg. Whilst still beating, add the
almond powder and grated carrots. Then sift the flour, baking powder, cinnamon
and salt in. Gather into a ball and let it to rest for at least three hours in
the fridge. 

After that,
spread the dough out in a 5 mm thickness.

Preheat the oven
at 180° C.

Cut out the
biscuits into your chosen shape. 

Put your shapes on a
baking tray. You can brush egg yolk over the biscuits. I forgot twice!

Cook for 15 mns
at 180° C. 

Make sure you do take them out after 15 mn even if they feel a
little soft, as they will harden fast. For my first batch I left them 20mn and
they started to burn.

 So that’s
it. When they have cooled down keep them in a biscuit jar and enjoy at will. 

They are lovely and taste nice and healthy.

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