31 January 2012

Carrot Cookies

Still on a low sugar diet for the kiddies. The date cakes were such a success yesterday (all gone in 24 hours), I thought I might do a twist on the carrot cake. So here we go - carrot cookies, or "Carrotees" as they are called now.

  • 1/2 cup gluten free flour
  • 1/2 cup wholemeal spelt flour
  • 100g butter (melted)
  • 1 carrot, finely grated (medium to large)
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp honey
  • pinch salt
  1. Preheat oven to 170ÂșC. Beat eggs with vanilla, honey and melted butter, then fold in flour sifted with cinnamon and bi-carb.
  2. add grated carrot and mix together lightly with your hands, then form into lumpy bite-sized balls and place on a lined baking tray
  3. Bake for approx 15 minutes, or until lightly browned (will still be a little soft)
These are not particularly sweet biscuits - unlike the dates, there is not enough sweetness in the carrot to carry through cooking. They are however fragrant and mouth-filling. I dusted them with a little cinnamon mixed with icing sugar, and there was physical fighting between siblings over the last one. They are a great texture - like a rock cake or a drop scone.

Lion's taste rating: 8/10
Healthy inclusions: 7/10
Unhealthy inclusions: 2/10

No comments:

Post a Comment

Think you have time for this one?

Please Stumble Me!