Last updated on June 9, 2021
Makes 8 large cookies
150 grams (5 oz) plain flour, extra for dusting
75 grams (3 oz) butter or block margarine, at room temperature
1 egg yolk
75 grams (3 oz) carrots, finely grated
Castor sugar or icing sugar for sprinkling
Sieve the flour into a bowl and rub in the butter or margarine with the fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and carrots and work together with the hands to make a smooth dough.
Roll out the dough quite thinly on a lightly floured surface and cut out the biscuits using a heart shaped cutter. Lightly knead any trimmings together and re-roll.
Place the cookies on a lightly greased baking sheet and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25-20 minute, until golden brown. Sprinkle the castor or icing sugar over the biscuits while they are still hot.
GARDEN FROM HOME
Would you like to grow your own carrots to make these delicious cookies?
Check out our selection of vegetable seeds for sale including Nantes Carrots. This heirloom seed produces a sweet, short variety of carrot that would be perfect for this recipe.
Recipe Source: The Carrot Cookbook: Fabulous Recipes for a Favorite Ingredient ~Mitchell Beazley, 1995, Reed International Books Limited