You will need:
- 300g carrots
- 250g margarine
- 0.5-0.6kg plain flour (you can be the judge of this)
- 1 pack baking powder
- marmalade of your choosing
How to prepare:
- Grate the carrot as finely as possible into a bowl (this is necessary so that there aren't any clots in the dough).
- Add the softened margarine do the carrot and mix well (I like to melt the margarine a bit in the microwave...just for about 20-30 seconds and then mix with an electric mixer).
- Add the baking powder and gradually add the flour. Warning: knead the dough with your hands from now on (not using the mixer if you have even been using it up to now).
- Once you have gotten a compact mixture, get the dough out onto a floured surface and roll it out with a rolling pin as thin as you can.
- Cut the dough up into regular squares or triangles.
- Put a bit of marmalade in the corner of each square/triangle (or, if you like, in the wide part of the triangle), Pick the marmalade yourself although I highly recommend apricot marmalade because the combination worked great!
- Roll the square up from the corner with the marmalade up to the opposite corner. If you cut the dough into triangles, then simply roll the triangle in the same way (from one long end to the other).
- I recommend you close up the ends of the rolls so the marmalade doesn't leak out during baking. Since the dough is very soft and can easily be joined, you can simply do this with your fingers. If you want them to look nicer, twist then ends spirally.
- Heat up the oven to 180°C.
- Cover your pan with baking paper or oil it up with a bit of sunflower oil (if you go for the sunflower option, don't forget to flour it up a bit too so the rolls don't get stuck to the surface).
- Bake until you see the rolls have turned golden-brown (I baked them for about 10 minutes but it all depends on how strong your oven is).