Lemon-Thyme Biscuits With Honeyed Carrots

Melt in the mouth baby carrots in a butter, lemon and honey glaze, served with a lemon thyme biscuit. See more of Chef Flore and Hannah's "Welcome Spring!" menu here: www.kitchensurfing.com/menus/willkommen-fruehling-welcome-spring-5331ad5985561a2998000007

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  kg carrot
• 25  g butter
• 2  tablespoons honey
• 2  slices lemons, made with a vegetable peeler
• 1⁄2  lemon, juice of
• 200  g flour
• 1  teaspoon baking powder
• 40  g sesame seeds
• 2  teaspoons  picked  lemon thyme leaves
• 50  g  grated vegetarian parmesan cheese
• 1  teaspoon salt
• 1  pinch black pepper
• 350  ml water

Directions

1. Biscuits: Pre-heat oven to 180°.
2. In a large bowl, mix all the ingredients together.
3. Roll out onto baking paper until 3mm thick.
4. Bake for 15 minutes or until golden.
5. Allow to cool and break into desired size.
6. Carrots: Tip the carrots into a wide shallow pan so they are no more than a double layer.
7. Add the butter, honey, lemon and about 300ml of water, and a pinch of salt.
8. Cover with a lid, turn the heat up high and boil everything until the carrots are tender.
9. Remove the lid and reduce until all the water has evaporated.
10. Serve immediately, with thyme biscuits and a twist of black pepper on top.