Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Carrot Jammy Dodgers
A vegetable twist on the classic British cookies - Carrot Jammy Dodgers
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Chilling
1
hour
hr
Total Time
27
minutes
mins
Course:
Dessert
Cuisine:
British
Servings:
12
Calories:
265
kcal
Author:
Kate Hackworthy | Veggie Desserts
Ingredients
100
g
1cup carrot
200
g
¾ cup unsalted butter, at room temperature
125
g
1 cup powdered icing sugar
2
eggs
yolks only
1
teaspoon
vanilla extract
300
g
3 cups plain flour
Jam
to serve (I used carrot jam, but apricot, strawberry or any other jam works well)
Extra powdered icing sugar
for dusting
Instructions
Peel and grate the carrot, set aside.
Cream the butter and icing sugar together, with an electric mixer, until light and fluffy.
Add the egg yolks and vanilla and mix to combine well.
Mix in the grated carrot and flour until it makes a soft dough.
Chill the dough, wrapped in clingfilm, in the fridge for at least an hour.
Heat the oven to 180C/350F. Line a baking tray with parchment paper.
Roll the dough out on a lightly floured surface to about half a centimeter thick.
Cut out rounds with a cutter about 8cm across. For half of the rounds, cut another, smaller shape in the middle to form a window.
Re-roll any trimmings and make an equal amount of plain and windowed biscuits.
Place the biscuits on the baking tray and bake for 10 minutes.
Allow the biscuits to cool on the tray.
Sandwich a small dollop of jam between the plain and windowed biscuits and then dust with sieved powdered icing sugar.
Nutrition
Calories:
265
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
63
mg
|
Sodium:
135
mg
|
Potassium:
67
mg
|
Sugar:
10
g
|
Vitamin A:
1850
IU
|
Vitamin C:
0.5
mg
|
Calcium:
15
mg
|
Iron:
1.3
mg