Ingredients

• 30g/1¼oz butter
• at room temperature
• 70g/2¾oz plain flour
• plus extra for dusting
• 1 tsp golden caster sugar (optional)
• 20g/¾oz grated carrot
• 50g/2oz butternut squash pieces
• roasted
• 3 small sprigs fresh rosemary

Directions

• Preheat the oven to 200C/400F/Gas 6.
• In a bowl
• mix together the butter
• flour and sugar
• if using. Rub the mixture with your fingertips until it resembles breadcrumbs.
• Stir in the grated carrot and roasted butternut squash using a fork.
• Bring the mixture together as a dough using your hands
• then turn out the dough onto a lightly floured work surface.
• Divide the dough into six equally sized pieces. Roll each piece into a sausage shape and place it onto a baking tray.
• Flatten the lengths of cookie dough into carrot shapes about 0.5cm/¼in thick
• using your hands.
• Tear individual mini-sprigs off the rosemary sprigs and insert one into the top of each cookie to resemble the carrot tops.
• Bake the cookies in the oven for 15-20 minutes
• or until crisp and golden-brown. Remove from the baking tray and set aside to cool on a wire rack.