Snacks

Carrot Cookies

These small soft ‘cookies’, are slightly similar to old-fashioned rock buns. They provide a very versatile base for many different options, but along with a little grated carrot, use only a small number of store cupboard items.

You can play around with this recipe quite a bit as it’s very robust, and quite suitable for novice cooks, those with little equipment, or little people! We’d love to see your attempts or your variations if you’d like to tag them on social media or ping them to us – please use the hashtag #lemanacooks

Cooking Time: 20 minutes                           Quantity : 10 – 15

1 tablespoon margarine or butter

2 tablespoons any sugar, plus a little extra to sprinkle on top if desired

A few drops of flavouring such as vanilla, almond essence, grated orange rind, ½ - 1tsp mixed spice

4 tablespoons grated raw carrot (you could also use grated parsnip or beetroot)

6 tablespoons of self-raising flour, or plain flour with ½ tsp baking powder

3 tablespoons of any milk you prefer

Don’t worry about not being able to accurately measure ingredients by weight – provided you keep to these ratios, things will work out fine.

Beat together the margarine (or butter) and the sugar until they are creamy (they should be slightly paler in colour, and soft, fluffy and ‘creamy’ in texture).

Mix in the grated carrot and the flavouring.

Fold in the flour or flour and baking powder, and add the milk until you have a softer consistency. If you prefer flatter cookies, you can add a little more milk. The ones in our picture produced a stiffer dough using 3 tablespoons of milk.

Plop spoonfuls of the mixture onto a greased tray or into muffin/fairy cake tins. (You can use the wrapping paper from your butter, a little oil or margarine as you prefer – no need for paper lining).

Sprinkle the tops with sugar if using (we didn’t) and bake at 180⁰C/Gas 4 for about 20 minutes – until lightly browned on top.


Vegetarian Sausage Rolls

(This recipe is adapted from one by Rose Elliott).

These vegetarian 'sausage' rolls are delicious and savoury, and most meat-eaters will enjoy them too.  You can make a large batch and keep them refrigerated for several days, and they'll even weather the freezer if you want to tuck a batch away.

Make the pastry by combining 175g wholemeal floor with 125g butter and 1 tsp baking power to make ‘breadcrumbs’. 

Mix in 75g grated cheese, and add water to form soft dough.

Combine 125g mixed ground nuts, 50g mashed potato, one large onion chopped and fried, 1 tsp yeast extract (e.g. Marmite), 1 tsp dried sage, 1 egg, salt and pepper. 

Form into small ‘sausages’ and bake for 20mins at 160C.

Thinly roll out pastry and brush lightly with a sweet chutney. Place slightly cooled sausages on pastry and roll up, cutting to shape. 

Bake finished rolls for about 10-15mins at 230C having brushed tops with milk or beaten egg and dusting with seeds of your choice.