Katy's Carrot and Squash Cookies
Recipe by Richard Hunt and Neil Strawson. Makes 6
You will need:
- 20g raw carrot
- 70g plain flour
- 30g butter at room temperature
- 1 teaspoon golden caster sugar (optional)
- 50g roasted butternut squash pieces
- 3 fresh rosemary sprigs
- A little extra flour for the work surface
- Work mat
- Weighing scales
- Mixing bowl
- Baking tray lined with baking paper
- Oven glove (for adult use)
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Wash the carrot in clean water. Ask a grown-up to preheat the oven to 180˚C fan/ 200˚C/gas 6.
Ask a grown-up to help grate the carrot. Use the fork to scrape out any leftover carrot from the grater. Put the grated carrot to one side ready to use later on.
Combine the butter and the flour in the mixing bowl. Add the caster sugar too if you are using it. Using your fingers mix the flour and butter together until you have a crumbly mixture that looks like breadcrumbs.
Add the grated carrot and small pieces of cooked butternut squash to the bowl and mix it together with your hands until you get a ball of dough.
Dust your work mat with a little flour and put the dough on top. Break the dough into three pieces which are roughly the same size. Tear each piece in half so that you have six pieces of dough that are about the same size.
Take each piece of dough and roll it in your hands to make sausage shapes. Put the shapes on the baking tray. Flatten the cookies using your fingers until they’re flat and carrot shaped.
Tear the rosemary into pieces and gently press a piece into the top of each cookie to make the carrot leaves. Ask a grown-up to put the cookies in a preheated oven for 15 - 20 minutes or until they are golden brown. Leave to cool before eating.