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Carrot and Courgette Stained Glass Window Biscuits
These carrot and courgette stained glass window biscuits are easy to make - plus they're full of tasty veggies!
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Chilling time
30
minutes
mins
Total Time
1
hour
hr
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
282
kcal
Author:
Kate Hackworthy | Veggie Desserts
Ingredients
100
g
1 cup carrot
50
g
½ cup courgette (zucchini)
225
g
1 cup unsalted butter, at room temperature
125
g
1 cup powdered icing sugar
2
eggs
yolks only
1
teaspoon
vanilla extract
300
g
3 cups plain flour
6-8
coloured boiled sweets
Instructions
Peel and grate the carrot. Grate the unpeeled courgette. Set aside.
Cream the butter and sugar together, with an electric mixer, until light and fluffy.
Add the eggs and vanilla and beat until combined.
Add the carrot, courgette and flour and mix until it forms a soft dough.
Chill the dough, wrapped in clingfilm, in the fridge for at least an hour.
Preheat the oven to 180C. Line a baking tray with parchment.
On a floured surface, roll the dough out to 5mm thick. Cut out with cutters and re-roll and cut any excess.
Cut a small hole in the middle of each biscuit (I used a screwcap wine bottle lid!).
Put the boiled sweets (still in their wrappers) in a bag and hit with a rolling pin to break them into small pieces.
Put the biscuits onto the baking tray and fill the holes with sweet pieces.
Bake for 10 minutes or until beginning to turn golden.
Allow to cool completely on the tray. If you wish to make decorations, use a straw to cut ribbon holes while the biscuits are still warm on the tray.
When the biscuits, and the sweetie middles, are completely cool, remove from the tray.
Nutrition
Calories:
282
kcal
|
Carbohydrates:
31
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Cholesterol:
27
mg
|
Sodium:
194
mg
|
Potassium:
82
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
2111
IU
|
Vitamin C:
1
mg
|
Calcium:
16
mg
|
Iron:
1
mg