Christmas is coming and the goose is getting fat. Or is it Santa? Or Rudolph? Maybe it’s just me. Either way, here’s a recipe that offers you the chance to literally have your cookie and eat it: Carrot and Clementine Cookies.
Repeat after me: Hidden vegetables. And fruit.
You are very welcome.
Here’s how.
Carrot and Clementine Cookies
Recipe type: Christmas
Serves: 12
Ingredients
- 85g room temperature salted butter
- 125g light brown sugar
- 130g plain flour
- 1 tsp mixed spice
- 1 large carrot, peeled and finely grated
- Zest of 2 clementines, plus 1 tbsp juice
Instructions
- The process is very simple: cream the butter and sugar then stir through the zest and carrot.
- Add all the dry ingredients and stir well, which will give you a very dry mix, which is why you add your tablespoon of juice.
- Dump heaped teaspoons of the mix- well-spaced- on a lined baking tray and bake at 180C for 10 minutes. They will seem soft but trust that they will crisp as they cool.
- If baking in the Aga, I baked on the bottom set of runners in the Roasting Oven with the cold plain shelf on the third set of runners for about 12 minutes.
Go on! You know you want to tell me what you think!