A fragrant treat for tea time: Carrot, cinnamon and walnut cookie recipe

These carrot, walnut and cinnamon cookies bring a soft texture and warm aroma to tea time. The recipe uses one egg, half a cup of vegetable oil, half a cup of powdered sugar, one and a half cups of flour, half a cup of cornstarch, one grated medium carrot, half a cup of walnuts, cinnamon, baking powder and vanilla.

Mix the egg, oil and powdered sugar, then add the carrot, walnuts, cornstarch and cinnamon. Add the flour gradually, followed by the baking powder and vanilla, and knead until the dough is soft but does not stick to the hands.

Shape small pieces of dough into balls and place them on a baking tray lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for about 20 minutes. Remove the cookies when their tops begin to crack lightly and leave them to cool.

Mix powdered sugar with cinnamon, then coat the cooled cookies in the mixture before serving.