About this recipe:These soft and moist cookies call for an unexpected ingredient - a great way to use up courgettes from the garden.
125g butter or margarine, softened
200g caster sugar
125g grated courgette
250g plain flour
1 teaspoon bicarb of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
150g sultanas or raisins
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Method Prep:15min › Cook:10min › Ready in:25min
In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg then stir in the courgette. Combine the flour, bicarb, salt and cinnamon; stir into the courgette mixture. Mix in sultanas. Cover dough and chill for at least 1 hour or overnight.
Preheat oven to 190 C / Gas 5. Grease baking trays. Drop dough by teaspoonfuls onto the prepared baking trays. Cookies should be about 5cm apart.
Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the trays before removing to wire racks to cool completely.
I used nuts instead of raisins and 130g sugar. However I would suggest the first time you make this, just make half quantities, in case you or your family don't like it, otherwise you might end up with lots of unwanted cookies! - 07 Aug 2016