The carrots are an Ontario twist on the usual candied fruit in this traditional French candy-like cookie. Decorate with chocolate, your preference of dark or white or some of each, spread on the smooth side, dipped or drizzled as you wish; sprinkle wet melted chocolate with gold flake for an extra touch. This recipe and photo are provided by Foodland Ontario, foodlandontario.ca
Preparation Time:Â 20 minutes
Cooking Time:Â 23 minutes
Baking Time:Â 30 to 45 minutes
Standing Time:Â 1 hour (approx.)
Makes about 30 cookies
1/2 cup (125 mL) Ontario honey
1/4 cup (50 mL) each granulated sugar and water
3/4 cup (175 mL) coarsely grated Ontario carrot, about 1 large
1/4 cup (50 mL) butter, cut into cubes
1 tbsp (15 mL) Ontario cream (any type, 10 to 35%)
1/2 tsp (2 mL) grated orange rind
1/3 cup (75 mL) all-purpose flour
1 cup (250 mL) sliced almonds
4 oz (125 g) good-quality dark or white chocolate, chopped
In small saucepan, combine honey, sugar and water; bring to simmer over medium heat, stirring to dissolve sugar. Add carrot; reduce heat and simmer gently, stirring often, for about 15 minutes or until very soft and translucent.
Stir butter, cream and orange rind into carrot mixture; cook over medium heat, stirring, until butter is melted and mixture returns to boil. Boil for 1 minute. Reduce heat to low; sprinkle in flour. Cook, stirring, for 2 minutes, until thick. Transfer to medium bowl; stir in almonds. Let stand for 15 minutes, until cooled and thickened.
Drop batter by scant 1 tbsp (15 mL) onto parchment paper-lined baking sheets, spacing at least 2 inches (5 cm) apart; using wet fingers, flatten to about 2-inch (5 cm) circles.
Bake, one sheet at a time, in 325°F (160°C) oven for about 14 minutes, rotating pan halfway, until just golden brown around edges. Let cool on baking sheet on rack for 10 minutes; transfer cookies to rack to cool completely.
Place two-thirds of chocolate in heatproof bowl set over saucepan of hot, not boiling water. Heat, stirring, just until melted. Remove from heat; stir in remaining chocolate until melted.
Spread melted chocolate on bottom of cookies, dip one-third of each cookie into chocolate or drizzle tops with chocolate. Place on sheet of parchment paper and let stand until chocolate hardens. Store in cookie tin, layered with parchment paper, at cool room temperature for up to 2 weeks or freeze for up to 2 months.
Nutritional Information:
1 cookie
PROTEIN: 1 gram
FAT: 4 grams
CARBOHYDRATE: 11 grams
CALORIES: 82
FIBRE: 1 gram
SODIUM: 25 mg
