1 cup of butter or margarine
3/4 cup of grated carrot
2 eggs
1 cup of cooked and mashed carrots
2 cups of all-purpose flour
2 tablespoons of active dry yeast
1/2 teaspoon of salt
3/4 cup of shredded coconut
1 cup of butter or margarine
3/4 cup of grated carrot
2 eggs
1 cup of cooked and mashed carrots
2 cups of all-purpose flour
2 tablespoons of active dry yeast
1/2 teaspoon of salt
3/4 cup of shredded coconut
For the orange buttercream, mix together 2 1/2 tablespoons of softened butter or margarine at room temperature, 1 1/2 cups of confectioner's sugar sifted, 1 1/2 tablespoon of freshly squeezed orange juice, and 3/4 teaspoon of grated orange peel
Preheat the oven to a moderate temperature (170°F)
Mix together the butter or margarine, eggs, carrots, and flour
Add in the active dry yeast and salt, and mix well
Add in the shredded coconut and mix until combined
Scoop this mixture into a greased baking dish, leaving about 5 cm of space between each biscuit
Bake in a moderate oven (170°F) for 10-12 minutes, or until the biscuits are soft and cooked through
While the biscuits are baking, prepare the orange buttercream by beating together the softened butter or margarine and confectioner's sugar
Add in the freshly squeezed orange juice and grated orange peel, and mix until smooth
Remove the biscuits from the oven, let them cool slightly, and top with the orange buttercream
