Description
Soft cookies with a delicate taste of carrots is wonderfully suited to easy tea.
Ingredients
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Flour
250 g
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Butter
200 g
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Carrots
150 g
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Sugar
100 g
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Chicken egg
1 piece
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Vegetable oil
Cooking
Peel the carrots and boil until tender.
Grind in a blender, puree or RUB through a sieve.
Mix carrot puree, egg, melted butter, sugar.
Add the flour.
Stir until smooth. Remove in the freezer for 30-40 minutes. The dough out of the freezer should be stringy and have a good warm up (roll out).
Roll the dough into the reservoir.
Thickness - approximately 1-1,5 see
Cut the biscuits any shape. Lay on a baking tray lined with baking paper and greased with vegetable oil.
Bake in a preheated 180°C oven for approximately 20 minutes. Bon appetit!
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