Ovens Valley Canine Club
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      • Barney's Carrot, Sweet Potato & Cheese Biscuits
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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:  
  • 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
Method: I use the food processor
  • 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.
The biscuits do get firmer as they cool but still stay chewy. The mix makes heaps of biscuits.
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  • Home
    • New Members
  • TRAINING
    • Events
    • Specialised Training
  • Contact
  • About
    • McNamara Reserve Ground rules
    • Club Meeting Minutes
    • Club Recipes >
      • Barney's Carrot, Sweet Potato & Cheese Biscuits
      • Sweet Zucchini Relish
      • Iced orange cake
      • Chamois's Liver Crunchies
      • SAGO PLUM PUDDING
  • Photo Gallery