Barney's Carrot, Sweet Potato & Cheese Biscuits
These biscuits have been road-tested and approved by Barney; they keep in the fridge for up to 2 weeks they also freeze well.
Ingredients:
These biscuits have been road-tested and approved by Barney; they keep in the fridge for up to 2 weeks they also freeze well.
Ingredients:
- 1 cup of rolled oats
- 1 cup of self-raising flour
- 2 small or 1 large carrot depending on size
- 1 small sweet potato
- 100-150gms cheese
- 1 large egg
- Approximately ½ cup of water, just enough to make a stiff dough
- Cover a couple of baking sheets with baking paper and pre-heat the oven to 180C
- Blitz the rolled oats to a flour-like consistency
- Add the SR flour and blitz again to mix
- Pour into a bowl
- Blitz carrots, sweet potatoes and cheese
- Add the flour mix back to the carrot mix in the food processor and blitz briefly to combine
- Add egg and water to make a scone-like dough
- Turn out onto a lightly floured surface and knead briefly to bring the dough together
- Roll into dessert spoon size balls and flatten with a fork on the baking sheet
- Place on a baking sheet on baking paper and bake at 180c for approx. 12-15 minutes depending on the size you make the biscuits
- Cool on a rack then store in a covered container in the fridge.
