Crunchy Easter Biscuits

110g    x    Peanut Butter

90ml    x    Light Milk

1          x    Egg

1          x    Large Carrot

175g    x    Wholemeal Flour

1 tsp    x    Baking Powder

30g      x    Rolled Oats

Preheat your oven to 180° and finely grate the carrot.

In a bowl mix together peanut butter, milk, egg and carrot then

stir in the flour, baking powder and oats until the mixture forms a dough.

Put the dough onto a floured surface and knead then flour a rolling pin

and roll the dough out. Using an Easter themed biscuit cutter cut out the

biscuits then place on lined baking tray. Bake for 15 minutes until golden brown.

Leave to cool on a wire cooling rack.

Peanut Butter must be xylitol free