Last week, I was not quite well and had taken a day off from office. Oh God !! How boring the day went for me, the gradual shift in the clock and the long silent hours. Wonder how we always pray for long weekends but curse Mondays. But if we have to stay whole day at home, phew ! its quite a big job man. If you are not working then you build up your own routine with work around, but when are on a sick leave.. hmm.. not that good a feeling.. Anyways, I tried to perk up my mood with the thought of baking something. There was this large piece of Cheddar lying in my Fridge for quite long and was soon reaching its expiry date. Thought of utilising it with any other thing leftover .. hmm.. there you go, two carrots lying up.. Ooohhh!! Just two of them.. what could I make up with two carrots and this Cheddar cheese. Not even a soup. Hmmmm.. After a lot of thoughts, I finally decided on these Shortbread cookies.
I read this recipe in the newspaper the other day, but instead of carrots, it as Jalapenos which were used and I remember myself wondering, how could we use pepper in a sweet cookie. Anyway, I didn’t use it here, just substituted it with carrot. And though I didn’t expect them to come out so nice and crisp, it was actually a surprise treat in sickness. I had a lot of them in the first go, at least 5-6 minimum..Warm and hearty, they seem to be the best bet with one of the unusual combo of Carrots and Cheese. I loved every bite of this sweet and salty cooky and hopefully you would too.. 🙂
Very easy to make, with minimum ingredients. You can easily mix and match with carrot and cheese variety keeping the core ingredients same.
- 1 cup All purpose Flour
- 1/2 cup Whole Wheat flour
- 1/2 cup melted butter
- 1 cup grated carrot
- 2/3 cup Cheddar Cheese
- A pinch of salt
- 1/2 cup Sugar
- Whisk melted butter, salt and sugar rigorously till it all gets even.
- This should take 2-3 minutes of continuous whisk to get the desired texture.
- Gradually start adding both the flours to the mix and combine gently.
- Next add all the remaining ingredients and keep folding gently to mix everything. Do not give it a pulse in the Food processor this time, it will result in Gooey cookies.
- Roll the dough into two logs and keep them in Fridge for 2-3 hours. This will enable to cut the cookies in desired consistent shapes.
- After 2-3 hours, take them out and cut the shape of 1/2 cm thick cookies. Try to keep the size and shape even.
- Place them 1 cm apart on a greased baking sheet and bake in a preheated Oven at 180 deg for 12-15 minutes. Start checking after 10 minutes for that slightly golden brown top.