The BBC has updated its cookie policy. We use cookies to ensure that we give you the best experience on our website. This includes cookies from third party social media websites if you visit a page which contains embedded content from social media. Such third party cookies may track your use of the BBC website. We and our partners also use cookies to ensure we show you advertising that is relevant to you. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the BBC website. However, you can change your cookie settings at any time.
These fun cookies look and taste like carrots. Try making them with the kids for a healthy snack.
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.
This is a good way to use up leftover roasted butternut squash.
By Rick Stein
See more carrot recipes (955)
By Nigella Lawson
See more cookies recipes (14)