Ingredient and Portion
Carrot Cookies Recipe 红萝卜饼干食谱
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Love carrot cake? Then you will love this too! Carrot cookies are nutritious and delicious, your kids will never say no to vegetables anymore! Recipe here.
小孩不爱吃红萝卜，真烦恼！就让红萝卜饼干食谱给你点巧思又创意的点子吧！眼看那小巧玲珑的饼干，经过了精心的设计贴士，还真的以为那是红萝卜呢。
小孩不爱吃红萝卜，真烦恼！就让红萝卜饼干食谱给你点巧思又创意的点子吧！眼看那小巧玲珑的饼干，经过了精心的设计贴士，还真的以为那是红萝卜呢。
Novice
40 mins
50g unsalted butter / 无盐牛油 50克
110g low gluten flour / 低筋面粉 110克
30g granulated sugar / 细砂糖 30克
1/2 egg (beaten) / 鸡蛋 （打散）1/2粒
1/2 tsp baking powder / 发粉 1/2茶匙
1/2 tsp baking soda / bicarbonate of soda / 苏打粉 1/2茶匙
1 carrot / 红萝卜 1条
110g low gluten flour / 低筋面粉 110克
30g granulated sugar / 细砂糖 30克
1/2 egg (beaten) / 鸡蛋 （打散）1/2粒
1/2 tsp baking powder / 发粉 1/2茶匙
1/2 tsp baking soda / bicarbonate of soda / 苏打粉 1/2茶匙
1 carrot / 红萝卜 1条
Seasoning
Decoration
Adequate rosemary leaves / 适量 迷迭香叶子
Adequate rosemary leaves / 适量 迷迭香叶子
Method
1.Finely grate carrot, keep 40g for later use.
红萝卜刨丝，取40克使用。
2.Soften butter to room temperature. Add sugar.
牛油放置室温中软化后，加入糖。
3.Cream butter with sugar till fluffy.
牛油和糖一起打至松发。
4.Gradually add egg, stir till well combined.
慢慢加入鸡蛋，搅拌至混合均匀。
5.Sift in flour, baking powder, baking soda and add shredded carrot.
筛入面粉、发粉、苏打粉和红萝卜丝。
6.Knead briefly till it forms a dough.
搓匀至形成面团。
7.Scoop a dollop of dough and roll into ball.
用汤匙舀取适量面团，先揉成圆球形。
8.Pinch at the end and shape it to form a cone or carrot shape.
接着把尾端捏尖，整成尖锥形，或萝卜形。
9.Using the edge of a spoon, draw four lines on top of each cookie. Insert a rosemary leaf on top to resemble carrot leaves. Repeat the steps till all dough is used up.
用汤匙在表面轻轻压出4条线条以做成萝卜模样，顶部插入一片迷迭香形成萝卜叶。重复此步骤直到用完 所有面团。
10.Line a pan with parchment paper. Arrange the cookies on top and pan-fry them over low heat for 15 to 18 minutes.
在平底锅铺上不沾纸，放入饼干，以小火烤15至18分钟。
红萝卜刨丝，取40克使用。
2.Soften butter to room temperature. Add sugar.
牛油放置室温中软化后，加入糖。
3.Cream butter with sugar till fluffy.
牛油和糖一起打至松发。
4.Gradually add egg, stir till well combined.
慢慢加入鸡蛋，搅拌至混合均匀。
5.Sift in flour, baking powder, baking soda and add shredded carrot.
筛入面粉、发粉、苏打粉和红萝卜丝。
6.Knead briefly till it forms a dough.
搓匀至形成面团。
7.Scoop a dollop of dough and roll into ball.
用汤匙舀取适量面团，先揉成圆球形。
8.Pinch at the end and shape it to form a cone or carrot shape.
接着把尾端捏尖，整成尖锥形，或萝卜形。
9.Using the edge of a spoon, draw four lines on top of each cookie. Insert a rosemary leaf on top to resemble carrot leaves. Repeat the steps till all dough is used up.
用汤匙在表面轻轻压出4条线条以做成萝卜模样，顶部插入一片迷迭香形成萝卜叶。重复此步骤直到用完 所有面团。
10.Line a pan with parchment paper. Arrange the cookies on top and pan-fry them over low heat for 15 to 18 minutes.
在平底锅铺上不沾纸，放入饼干，以小火烤15至18分钟。
Tips
Alternatively, you can bake the cookies in a preheated oven at 170°C for 18 to 20 minutes.
若是使用烤箱，预热烤箱后以170℃烤18至20分钟。
若是使用烤箱，预热烤箱后以170℃烤18至20分钟。
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