Carrot biscuits

Ingredients

• butter, slightly softened (you can replace half of the butter with vegetable oil paint) 1 cup (2 sticks)
• granulated white sugar, 1/2 cup (150 g)
• Whole eggs: 2 large, 100g
• Vanilla extract: 1/2 teaspoon (3 ml); 3 g
• Orange extract (optional): 1/2 teaspoon, 3 grams
• carrots, cooked until very tender, then mashed or pureed: 250g (about 1 cup)
• Versatile flour: 2 1/2 cups (approximately 300g)
• Salt: 1/2 teaspoon (approximately 3g)
• Yeast powder: 2 teaspoons (approximately 8g)
• Coconut, sweetened and shredded (optional): 3/4 cup (about 65g)
• butter, softened, 4 tablespoons (approximately 55 g)
• Powdered sugar, sifted: 2 cups and 250 grams
• Orange juice (or frozen orange juice concentrate): 3 tablespoons (45 g)
• Orange zest (optional; fresh zest is preferred) 2 teaspoons, 5 grams
• Orange extract (optional): 1/2 teaspoon (approximately 3g)

Preheat the oven to 205 °C (205 °C, level 6 on the oven rack).

Line the baking pan with parchment paper, or lightly grease it with oil paint.

Place the butter in a large bowl, and beat it with an electric hand mixer for about 30 seconds.

Alternatively, beat it with a wooden spoon until it becomes creamy.

Mix the sugar thoroughly, ensuring it is evenly distributed and that the sides of the bowl are well cleaned.

Whisk the eggs, add the vanilla extract, and, if desired, the orange extract.

Add the carrots.

If you want a uniform and consistent color for your cookies, then the carrots should be pureed (like for baby food).

If you prefer to see the carrot texture, grate them finely.

Combine the flour, salt, and baking powder.

Add the coconut milk, if you are using it.

Use a spoon to drop small balls of cookie dough onto the baking sheet, making sure they are evenly spaced and round.

They will spread out a little during cooking.

Bake in a preheated oven for 8 to 10 minutes, or until golden brown.

If you touch them gently, you shouldn’t see any marks anymore.

Remove them from the griddle.

(They are quite delicate, so you may need to let them cool slightly on the baking sheet before moving them.) Allow them to cool completely before glazing.

Use an electric hand mixer or a wooden spoon to combine the butter and powdered sugar.

Combine the orange juice to create a creamy and smooth glaze.

To enhance the orange flavor, you can optionally add orange zest and/or orange extract.

Carefully spread the mixture evenly over the top of the cooled biscuits.

If the icing is too thick, the cookies may break when you try to decorate them.

Dilute it by adding a small spoonful of water, or gently warm it to make it more pliable.