Saturday, January 25, 2014

胡蘿蔔燕麥餅乾 Carrot Oatmeal Cookies


Like to add fruits to make cookies healthy! I run out of brown sugar so I replaced it with brown sugar ginger cubes, and then the cookies are ginger flavored, yet not so strong! It's getting healthier with ginger!
Try this healthy recipe!


紅蘿蔔 60g
黑糖薑塊或黑糖 35g
鹽 1g
即食燕麥片 60g
無鹽奶油 60g
低筋麵粉 150g
泡打粉 1g


1. 奶油室溫下融化

2. 用果汁機或食物調理機把紅蘿蔔切碎。果汁機無法切很碎,再以刀子幫忙切。

3. 黑糖薑塊壓碎,或只使用黑糖

4. 黑糖和鹽放在一盆中,加入紅蘿蔔細屑,靜置10分鐘讓紅蘿蔔和鹽產生水份

5. 加入燕麥片混合均勻,再加入奶油攪拌均勻

6. 過篩低筋麵粉和泡打粉到盆中,刮刀直立以切和壓的方式拌成一個麵團

7. 烤箱預熱350度F/180度C

8. 用桿麵棍將麵團桿成約3mm厚度,使用模型壓出一個個餅乾放到鋪有烘焙紙的烤盤上。或直接用湯匙舀到烤盤上。

9. 烤約10分鐘,悶5分鐘,取出放涼即可


Carrots 60g
Brown sugar ginger cube or Brown sugar 35g
Fine salt 1g
Quick-cooking oats 60g
Unsalted butter 60g
Cake flour 150g
Baking powder 1g


1. Bring butter to room temperature.

2. Mince carrots with a food processor / blender.

3. Crush brown sugar ginger cube. Ignore this step if using brown sugar.

4. In a large bowl, mix brown sugar and salt with minced carrots, set it aside for 10 mins. (Water will come out)

5. Add oats and butter, stir well

6. Stir in the sifted cake flour and baking powder

7. Preheat oven to 350 degrees F/ 180 degrees C

8. Flatten the dough to a thickness of 3 mm with a rolling pin. Cut into shapes with any cookie cutter and lay them on a baking tray with parchment paper. Or just use a spoon.

9. Bake for 10 mins and allow them in the oven for another 5 mins.

Used the leftover dough to make a "Quasimodo" :P

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