Pumpkin-carrot cookies
Description
Baked treats are easy and quick to make. When baking cookies, pay attention to the dough. Because pumpkin can be more or less moist, you may need more or less flour. While kneading, add it bit by bit, mixing it in well each time. Dust your work surface and hands with flour so the dough is easier to handle. The finished cookies can be served warm or completely cooled. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Peel and grate the pumpkin and carrots on the medium-sized holes of a grater. Transfer to a sauté pan. Add 80 ml of water. Bring to the boil over medium heat, then simmer for 25 minutes from the boiling point, stirring occasionally.
- 3
Step 3
When the time is up, purée the pumpkin–carrot mixture with an immersion blender without letting it cool. Add the margarine and stir.
- 4
Step 4
Add sugar. Stir until the sugar has dissolved in the warm mixture.
- 5
Step 5
Pour the mixture into a bowl. Let it cool. Add two thirds of the total flour amount, baking powder, and candied fruit. Begin mixing the dough with a spoon. At first it will be sticky, but it will gradually start to come together in clumps. Sprinkle in the remaining flour a little at a time so the dough doesn’t toughen (or become overly stiff).
- 6
Step 6
Roll the dough into a ball. The dough should hold its shape well and not spread. Dust it with flour and refrigerate for 1 hour.
- 7
Step 7
When the time is up, take the dough out of the refrigerator. It will soften slightly, so you can knead in a little flour (50–60 grams).
- 8
Step 8
Divide the dough into two parts. Roll each part into a sheet 5 mm thick. Cut out biscuits with cutters.
- 9
Step 9
Line a baking sheet with parchment paper. Transfer the cookies onto it. Bake in an oven preheated to 180°C for 15–20 minutes. Allow for how your oven behaves.
- 10
Step 10
Remove the baked cookies from the oven, transfer them to a rack or platter, and you can serve them at the table right away.