Ingredients

Steps

• Preheat the oven to 200°C.
• Mix the butter, flour, and sugar in a bowl until the mixture resembles breadcrumbs.
• Stir in the grated carrot and roasted butternut squash using a fork.
• Bring the mixture together by hand to form a dough and place on a floured surface.
• Divide the dough into six pieces and roll each into a sausage shape on a baking tray.
• Flatten the dough into carrot shapes about 0.5cm thick.
• Insert mini-sprigs of rosemary into the top of each cookie.
• Bake for 15-20 minutes until golden-brown and cool on a wire rack.