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Katy's carrot and squash cookies

These fun cookies look and taste like carrots. Try making them with the kids for a healthy snack.

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  1. Preheat the oven to 200C/400F/Gas 6.

  2. In a bowl, mix together the butter, flour and sugar, if using. Rub the mixture with your fingertips until it resembles breadcrumbs.

  3. Stir in the grated carrot and roasted butternut squash using a fork.

  4. Bring the mixture together as a dough using your hands, then turn out the dough onto a lightly floured work surface.

  5. Divide the dough into six equally sized pieces. Roll each piece into a sausage shape and place it onto a baking tray.

  6. Flatten the lengths of cookie dough into carrot shapes about 0.5cm/¼in thick, using your hands.

  7. Tear individual mini-sprigs off the rosemary sprigs and insert one into the top of each cookie to resemble the carrot tops.

  8. Bake the cookies in the oven for 15-20 minutes, or until crisp and golden-brown. Remove from the baking tray and set aside to cool on a wire rack.

Recipe Tips

This is a good way to use up leftover roasted butternut squash.