Carrot cake is gaining popularity. It's delicious and smooth thanks to the carrots. However, what about baking carrot cookies too? I decorated my carrot cookies with lemon icing at the end. A perfect dessert for Easter or simply for everyday snacking when you can enjoy them with a cup of good tea.

 

Ingredients:

 

Dough:

 

110 g Flour

40 g Powdered Sugar

75 g Butter

90 g Carrots (finely grated)

 

Lemon Icing:

 

Juice of one organic Lemon

Powdered Sugar (sifted)

 

 

Method:

 

Dough:

 

Melt the butter. In a bowl, mix together flour, sugar, grated carrots and baking powder. Then add the cooled melted butter. Knead all the ingredients into a smooth soft dough. Shape the dough into a ball and let it rest in the fridge overnight.

 

Preheat the oven to 180 °C. Then roll out the dough to a thickness of about 5 mm and cut out the cookies using a moon-shaped cookie cutter (or another cookie cutter of your choice). The dough is very crumbly and gets soft really quickly. For this reason, I recommend flouring the work surface well and cutting out the cookies quickly in a place that is not too warm.

 

Arrange the carrot cookies on a baking tray lined with parchment paper and bake for about 10 to 12 minutes until golden brown. 

 

Icing:

 

Mix the powdered sugar with the organic lemon juice until the mixture becomes liquid and homogeneous.

 

 

As soon as you take the cookies out of the oven, brush them with the icing. Leave them to air dry for a few hours.