
Source: oncologiaecucina.it
Introduction
A small, sweet Christmas treat in a healthy version, suitable for both adults and children. Made with whole wheat and all-purpose flour, carrots, cinnamon, Demerara sugar, hazelnuts or almonds, sunflower oil, and decorated with icing.
Ingredients
200 g all-purpose flour
150 g whole wheat flour
150 g carrots
60 g Demerara sugar
100 g hazelnuts or almonds
1 egg
40 g sunflower seed oil
1 tablespoon ground cinnamon
A pinch of salt
For decoration
50 g powdered sugar
1 tablespoon water
Preparation
Finely grind the chosen nuts together with the sugar and set aside.
Grate the carrots.
Combine the grated carrots with the sugared nuts, flours, egg, oil, cinnamon, and salt.
Mix until you achieve a crumbly dough (similar to wet sand), then press it together gently into a disk about 3–4 cm thick.
Wrap the disk in plastic wrap and place it in the refrigerator.
After resting, roll out the dough on a floured surface using a rolling pin to a thickness of 4 mm. Shape the cookies as desired.
Bake in a preheated oven at 180°C (356°F) for 15 minutes.
Lower the oven temperature to 160°C (320°F) and bake for an additional 5 minutes.
Remove from the oven and let the cookies cool for a few minutes.
In a small bowl, mix the powdered sugar with ½ tablespoon of water.
Add the remaining water if the mixture is too stiff; it should resemble the consistency of toothpaste.
Decorate the cookies as desired and let them dry for at least 3 hours or overnight.
Allergens
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Suggestions for Adjustments
Safety / Intended Use