MAKES 12 BISCUITS PREPARATION: 20 MIN BAKING: 7-10 MIN 125ml (½c) soft butter 80ml (¹/³c) sugar 15ml (1T) golden syrup 1 egg 5ml (1t) vanilla essence 250ml (1c) cake flour 5ml (1t) baking powder 5ml (1t) cinnamon 1ml (¼t) mixed spice pinch of salt 125ml (½c) coarsely grated carrot 100g pecan nuts Preheat the oven to 170°C. Line a large baking sheet with baking paper. 1 Cream the butter and sugar with an electric beater. Mix in the golden syrup, egg and vanilla essence. 2 Sift the dry ingredients over the butter mixture and mix. Add the carrot and mix. 3 Use a tablespoon to put dollops of the mixture a few centimetres apart on the baking sheet. 4 Press a pecan nut into the centre of each biscuit and bake for 7-10 minutes or until done. Leave the biscuits to cool a little on the baking sheet, then put on a wire rack to cool completely.