- 250g tofu
- 250g carrots
- 25g butter
- 2 eggs
- 500g whole wheat flour
- 1 bunch of parsley
Drain the tofu well and cut into cubes, then finely grate the carrots.
Finely puree the carrots, eggs, butter and tofu with a hand blender and add the finely chopped parsley - gradually fold in the flour until a smooth dough is formed.
Roll out the dough on a floured work surface to a thickness of approx. 4mm and cut out small biscuits with cookie cutters.
Bake at 180°C in the preheated oven for about 30 - 40 minutes on the middle rack.