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Kurpie Carrot Cookies with Honey and Pepper
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Source: https://recipheon.com/en/recipes/desserts/kurpie-carrot-cookies-with-honey-and-pepper
About this recipe
These Kurpie carrot cookies with honey and pepper are cut diagonally like small potato dumplings. They have a golden-brown crust, a lighter center and a distinct sweet, peppery flavor with a gentle cinnamon aroma. Once cool, they become hard and compact, making them well suited to nibbling. This version uses finely grated raw carrot and all the juice it releases when mixed with honey and sugar. The firm dough can be rolled into ropes and cut into even pieces, while a short cooling period on a rack reveals their characteristic texture. Baking two trays one after the other and allowing the cookies to cool takes about 2 hours 15 minutes; the recipe makes about 80 cookies, or ten servings of about eight each.
Ingredients
Dough and shaping
300 g fresh raw carrots, weighed after peeling and washing; also use all the juice released by grating
60 g liquid honey
50 g white sugar
460 g all-purpose flour: 400 g for the dough, 40 g reserved for thickening if needed and 20 g for dusting; discard unused flour
4 g baking powder
2 g ground black pepper
1 g ground cinnamon
Steps
Finely grate the carrots directly into a bowl. Add the honey and sugar, mix and let stand for about 10 minutes so the carrots release their juice. Keep all the liquid in the bowl to moisten the dough. Meanwhile, start preheating a conventional oven (no fan) to 180°C and line two baking sheets with parchment paper.
Mix 400 g flour with the baking powder, pepper and cinnamon. Add to the carrots with all their juice and knead by hand until the dough is uniform, fairly firm and can be rolled into ropes. If it clearly sticks to your hands and loses its shape, add small amounts from the 40 g flour reserve, just until firm enough. Do not add more than the stated reserve.
Lightly dust the work surface and your hands using the 20 g flour set aside for dusting. Divide the dough into several pieces, roll each into a rope about 2 cm thick and cut diagonally into pieces about 3 cm long, like small potato dumplings. Arrange about 80 cookies on two baking sheets, roughly 40 on each, leaving small gaps. Discard unused reserve flour and loose flour on the work surface.
AI-generated Place one baking sheet on the middle rack of the fully preheated oven and bake for about 30–35 minutes. The cookies should be golden brown with dry surfaces and lightly browned bottoms. Do not wait for a very dark color, as the honey can turn bitter. Remove the first baking sheet and bake the second in the same way for another approximately 30–35 minutes.
Transfer each batch to a rack and leave for about 20 minutes to cool completely; the first batch can cool while the second bakes. The cookies may still be slightly soft when warm, but should become hard and compact once cool. Serve as ten portions of about eight cookies each.
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