Name: Golden oaty carrot cookies
Cook time: 15 min
Total time: 15 min
Ingredients: 125 gram (4 ounces) butter, softened; 1 cup (220g) firmly packed brown sugar; 1 egg yolk; 1/2 cup (70g) firmly packed coarsely grated carrot; 1 1/2 cup (225g) plain (all-purpose) flour; 1/2 teaspoon bicarbonate of soda (baking soda); 1 teaspoon ground cinnamon; 1 cup (90g) rolled oats; 1 tablespoon milk, approximately

Ingredients

125 gram (4 ounces) butter, softened

1 cup (220g) firmly packed brown sugar

1 egg yolk

1/2 cup (70g) firmly packed coarsely grated carrot

1 1/2 cup (225g) plain (all-purpose) flour

1/2 teaspoon bicarbonate of soda (baking soda)

1 teaspoon ground cinnamon

1 cup (90g) rolled oats

1 tablespoon milk, approximately

Method

1.Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.

2.Beat butter, sugar and egg yolk in a small bowl with an electric mixer until combined. Transfer to a medium bowl. Stir in carrot, then combined sifted flour, soda and cinnamon. Stir in oats and enough milk to make a firm dough.

3.Using damp hands, roll heaped teaspoons of mixture into balls. Place balls 5cm (2-inches) apart on trays; flatten into 3cm (1¼-inch) rounds.

4.Bake cookies for 15 minutes or until golden; cool on trays.

Cookies will keep in an airtight container for up to 1 week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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