This is a recipe submitted by Sheshanna of Pieceunique
The measurements are converted from metric system.
100gr butter – 7 tbsp
100 gr sugar (I used brown sugar) – 7 tbsp
50 gr grated carrots – 3 tbsp
275 gr buckwheat flour – 18 tbsp
2g baking powder (or one small coffee spoon) â€“ 1/4 tbsp
1 coffee spoon of cinnamon
70 gr powder almond – 5 tbsp
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 180Â° C – 350ã€«F
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!
Bake for 15 minutes.
Make sure you to take them out after 15 minutes even if they feel a little soft, as they will harden fast. For my first batch I left them 20minutes and they started to burn.