Carrot Cookies
This surprisingly delicious cookies are from my latest hardcover book, The Cook’s Garden, published last year. Best to use organic orange carrots, not the purple or yellow variety, when making these.
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About this Recipe
By: Sheridan Rogers
This surprisingly delicious cookies are from my latest hardcover book, The Cook’s Garden, published last year. Best to use organic orange carrots, not the purple or yellow variety, when making these.
Ingredients
- egg 1 large
- vegetable oil 90 ml (3 fl oz)
- sugar 60 g (2 oz)
- orange zest finely grated from ½ the fruit
- carrot 1 medium-sized, approx 100 g (3½ oz),peeled, boiled and mashed
- plain flour 150g (5 oz)
- baking powder 2/3 teaspoon
- salt generous pinch
- ginger ½ teaspoon ground (or can use cardamon)
- sultanas 60 g (2 oz)
Preheat oven to 180°C (350°F/Gas 4). In a mixing bowl, beat the the egg, oil, sugar and orange zest together with electric beaters until smooth and thick. Add the mashed carrots. Sift together the dry ingredients. Add to the egg/sugar mixture and mix well. Fold in the sultanas. Drop by teaspoonfuls onto a greased baking tray, allowing room for spreading. Bake 10–12 minutes. Make 18–20 cookies.