Carrot Jammy Dodgers
A vegetable twist on the classic British cookies - Carrot Jammy Dodgers
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
- 100 g 1cup carrot
- 200 g 3/4 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
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.
Calories: 265kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 135mg | Potassium: 67mg | Sugar: 10g | Vitamin A: 1850IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 1.3mg