Carrot Cookies With Besan Food

CARROT COOKIES WITH BESAN

Steps:

• Peel and finely grate one full carrot.
• Cream together the shortening and sugar.
• Mix in the egg.
• Add in the flour and baking powder.
• Fold in finely grated carrot until blended well.
• Drop by spoonfuls onto greased cookie sheet.
• Bake at 375 for 10-13 minutes.

CARROT COOKIES WITH ORANGE BUTTERCREAM ICING

Steps:

• For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
• For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
• Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
• Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.

CARROT COOKIES

Steps:

• Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

BESAN (CHICKPEA FLOUR) PASTRY

Steps:

• Whizz the flour and salt together in a food processor.
• With the motor running, add the olive oil and process until the mixture resembles bread crumbs.
• Add just enough water to form a malleable, slightly sticky dough.
• Roll out the pastry as needed on a floured board, or between two pieces of cling wrap.
• To bake a bind (before adding a filling): prick all over the pastry with a fork, cover the pastry with a layer of foil and place either pastry weights or some dry beans or rice on the foil. Bake at 180C for 15 minutes, remove from oven, take off the foil and leave to cool, before proceeding with the filling of your choice.

OATMEAL CARROT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
• Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
• Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

CARROT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the sugar, shortening and the egg.
• Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
• Drop on greased cookie sheet and bake for 15 minutes.
• To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.