Turning faux coconut into biscuits from 50 Ways to Cook a Carrot by Peter Hertzmann
The following quantities produces about 12 to 18 biscuits, depending upon your generosity when spooning out the batter.
Ingredients
- 125 g (4⅜ oz) dried carrot shreds
- dash fine salt
- 0.5 g (⅛ tsp) ground cinnamon (optional)
- 15 g (1 tbsp) plain flour
- 30 g (2 tbsp) egg white, beaten until frothy, but not opaque
- 30 g (2 tbsp) granulated sugar
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