Easter carrot pastry
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ingredients
250 g plain flour 250 g semi-coarse flour 1 pinch salt 300 g grated carrots 250 g softened butter powdered sugar for coating
progress
Crisp pastries in the shape of eggs, bunnies or lambs coated with icing sugar.
1.
Shred carrots on a fine grater.
2.
Mix the two flours together with a pinch of salt and dredge them on a board.
3.
Then add the softened butter pieces, grated carrots and work into a smooth, cohesive dough with your hands. Depending on the juiciness of the carrots, you may need a little more flour than I specify in the ingredients.
4.
Roll out the dough into a sheet about 3 mm thick, cut out Easter shapes and place the biscuits on a baking sheet lined with baking paper.
5.
Bake the carrot cake in a preheated oven at 200°C for about 8 minutes until golden brown and while still warm coat in sifted icing sugar.
6.
Good taste!
