Carrot cake? Bring it on. In cookie form? Even better. These snackable cookies take advantage of carrot’s colour, sweetness and tenderness when baked but go a step further—hello, marvellous marzipan. Trust us: Your kids will flip for these almondy, currant-studded treats.
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Ингредиенты
- 3/4 cup (115 g) unbleached all-purpose flour
- 1/2 cup (50 g) quick oats
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 3 1/2 oz (100 g) marzipan
- 1/4 cup (55 g) unsalted butter, softened
- 1 orange, zest finely grated
- 1 cup (135 g) carrots, finely grated
- 1/4 cup (55 g) sugar
- 1 egg
- 1/4 cup (30 g) dried currants
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine the flour, oats, baking soda and ground ginger.
- In a food processor, pulse the marzipan, butter and orange zest until creamy. Transfer to a large bowl. Stir
- in the carrots, sugar and egg until well combined. Stir in the dry ingredients and currants.
- Using a 3-tbsp (45 ml) ice cream scoop, drop the batter onto the baking sheet, spacing out the cookies evenly.
- Bake for 10 to 12 minutes or until the cookie edges just begin to brown. Let cool on the baking sheet.
