The Odd Fork lately pinched these yummy vegan cookies and came here to share the recipe. Carrots, orange and candied ginger contained in the cookie dough paired excellent with Greek Red Saffron a.k.a. Krokos Kozanis (Kozani is a city in Greece where Krokos is produced), which is probably the best Greek aromatic herb.

The flowery and fruity aromas that emanated during baking time, made all kitchen forks come alive!

For about 50 small cookies:

- 2 shot glasses white sugar

- 1 shot glass olive oil

- 1 shot glass warm water

- a sachet of Krokos Kozanis in powder (0,25 g)

- 2 large carrots peeled and grated

- zest of an orange

- 1 tsp baking soda

- 1 1/2 cup self rising flour

- 1/2 cup candied ginger chopped in small cubes

Preheat oven to 180* C (350* F) Fan. Dissolve Krokos Kozanis in warm water, stir and let sit for 10 minutes until water color turns to deep orange. In a medium bowl, combine sugar, olive oil and Krokos infused water. Add baking soda, orange zest, carrots, mix well and add flour mixing softly with a spatula until the dough resembles a kind of thicker cake dough (you can add some more flour if necessary). Add candied ginger last.

Using two same teaspoons drop dollops of the dough onto a baking sheet and bake for 20-25 minutes, until cookies are golden and firm around the edges.

Let them cool and store them in an airtight container. Enjoy with tea for a light, sweet breakfast or a delicious, vegan evening snack!