Aren't these chocolate and orange carrot shaped cookies so cute?!
YES, I hand painted the eggs- I'm writing a post about those soon!
I created this cookie recipe with Easter in mind, as I have just purchased some cute Easter cookie cutters. This biscuit recipe was made for the carrot shape cutter. This recipe is an Ingrid Original Creation producing a crisp, very yummy (of course it is!!) orange and cinnamon flavoured cookie coated with chocolate. You could of course make them without the chocolate and gift box them with the other Easter cookies as an alternative to chocolates for Easter.
Recipe makes approximately 44 carrot shaped biscuits
½ cup sugar
1 tablespoon golden syrup or honey
1 tablespoon milk
1 ¼ cup plain flour
¾ teaspoon baking powder
¾ teaspoon cinnamon
¼ teaspoon orange food colouring gel
1 ½ teaspoons orange flavour
150g melted dark cooking chocolate
Melt the butter, sugar, golden syrup and milk in a small pan. Allow to cool to room temperature. Add flour and baking powder to cooled liquid, stir in orange flavouring, cinnamon and colouring. Place baking paper onto bench top and sprinkle with icing sugar, then knead the dough until a soft combined pastry dough. Chill for 15 minutes. Preheat oven to 180C. Line a baking tray with baking paper. Sprinkle some more icing sugar on the bench top and roll out dough until 1cm thick, cut out carrot shapes. Place on tray with a 2-3cm gap between each. Bake for 10-12 minutes. Remove from oven and cool on tray for 5 minutes, then transfer to cake rack to cool thoroughly. Melt chocolate and brush onto tops of carrots, or cover entire carrot- don't submerge entire biscuit into chocolate as it may get too soggy. Allow to set, then serve. Store in the fridge in a sealed container for 1-2 weeks.
Happy Easter Baking
Try these Easter sugar cookies