Tasty Tuesday: Luna & Cynder’s Sweet Potato and Carrot Cookies!

Preheat the over to 180 degrees Celsius (about 350 degrees Fahrenheit/

Chop the carrot and sweet potato into cubes and place on the boil

In a mixing bowl, combine flour, egg and peanut butter

Once the sweet potato and carrot are soft, take them off the boil and drain the water out. With a potato masher (or a fork) mash away, we left ours a bit chunky still so that there would be chunks in the biscuits! Yum!

Add this to the mixing bowl and then combine all the ingredients with a wooden spoon

You may need to get your paws dirty to help combine everything into a ball

Roll out the dough mix between two sheets of baking paper to your desired thickness, make sure you sprinkle a little extra flour to stop it sticking

Get your favourite cookie cutters out (we used our bone shape ones) and cut out the shapes, placing them on a lined baking tray

Put them in the oven for about 20 minutes until they get a nice brown colour. Wait for them to cool.

These biscuits are great and versatile. We recommend you keep them in the fridge, but you can also put some in the freezer to save for another time! 🙂 We probably got about 24 biscuits out of these.