Preheat oven to 190 degrees C. Coat 2 large baking trays with non-stick cooking spray.
Stir the flour, baking powder, salt, cinnamon and cloves in a medium bowl. Stir in the oats.
Beat the egg, oil and vanilla essence in a large bowl. Beat in the sugar. Stir in the flour mixture in batches until evenly moistened. Fold in the grated carrot and raisins to make a stiff dough.
Drop heaped teaspoons of dough onto the baking trays, spacing them about 5 cm apart.
Bake until golden brown and slightly darker at the edges, 10 to 12 minutes. Leave the biscuits on the baking trays for 2 minutes. Use a metal spatula to transfer them to a wire rack to cool. Store in an airtight container for up to 1 week.
• To freeze the dough for drop biscuits, dispense dough as directed on baking trays. Place trays in the freezer until dough is frozen solid. Transfer dough drops to a container. • To bake, put frozen drops on prepared baking trays. Thaw at room temperature. Bake as directed in the recipe.
Great recipe - I added a bit more flour and baking powder as my first attempt made thin, big crispy cookies (possibly because my toddler helped and looked a bit like a snowman at the end of it!). Once I got the thick dough batter it made lovely cookies that I will definitely make again - 10 Jun 2012
I LOVE these bikkies!! I've made them twice now and found i needed to leave them in a couple of minutes longer. The first batch I made disintegrated, but they were the yummiest crumbs ever! By far my favourite now - 21 Apr 2010