Carrot biscuit cookies
6 servings
60 minutes
Carrot biscuit cookies are a refined and aromatic dessert that combines the tenderness of sponge cake with the sweet juiciness of carrots. This recipe originates from European cuisine, where carrots are often used to add softness and natural sweetness to baked goods. Light and airy, it has a pleasant creamy flavor with subtle caramel notes created by sugar and butter. Baked in the oven, the cookies develop an appetizing crispy crust while remaining soft and slightly moist inside. They can be served as a standalone dessert with tea or coffee and paired with delicate creams and nuts. This simple yet exquisite recipe is perfect for cozy home evenings and heartfelt conversations.
1
Clean and grate the carrot on a fine grater.
- Carrot: 250 g
2
Melt the butter and mix it with sugar.
- Butter: 100 g
- Sugar: 150 g
3
Add grated carrot to the oil mixture and mix.
- Carrot: 250 g
4
Add flour and baking powder, knead a not too stiff dough
- Wheat flour: 350400 g
- Baking powder (raising agent): 2 teaspoons
5
Form small balls from the dough. Line the baking tray with parchment paper and place the cookies on it.
6
Preheat the oven to 180 degrees, bake for 20-25 minutes at the same temperature.
7
