Katy's Carrot and Squash Cookies

Fun carrot-shaped cookies made with butter, flour, grated carrots, and roasted butternut squash, decorated with fresh rosemary sprigs.

Snack Baking Vegetarian Healthy Kids Carrot

Estimated Nutrition

Calories

81.5

kcal / serving

489.1 kcal total

Carbs

10.1g

per serving

60.3 g total

Fat

4.2g

per serving

25.1 g total

Protein

1.5g

per serving

8.7 g total

Cook Time

minutes

Serves

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Golden Caster Sugar

optional

Dairy

Butter

at room temperature

GrainsCereals

Plain Flour

plus extra for dusting

NutsSeeds

sprigs

Rosemary

fresh

Vegetables

Carrot

grated

Butternut Squash

pieces, roasted

Method

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.