Preheat the oven to 160C/325F/Gas mark 3
Cream together the butter, essence and sugar until light. Stir in the flours and nuts. Mix to a soft dough. Turn the dough onto a floured surface, knead until smooth. Cover and refrigerate for 30 minutes.
Roll the dough between sheets of greaseproof paper until 6mm thick. Cut 8cm diamonds from the dough, place about 3cm apart on greased baking trays. Bake for about 20 minutes or until lightly browned. Stand a few minutes before lifting onto wire racks to cool. Secure extra nuts to each biscuit with melted carob. Pipe the remaining carob over the biscuits.
