I love Parsnips. They were on offer this week so I couldn’t resist.
Roasted one day and in soup another.

The other day I tried adding them to biscuits and now I am hooked. Because there is icing sugar in the mix they cross the line from savoury to sweet. Just as nice with a cup of coffee or with a new duck pâté  I made (recipe coming next week) to try with the biscuits.

Now, will someone please put the lid on that tin and hide the biscuits in the cupboard.

Parsnip Biscuits/Cookies
Preheat oven to 180ºC

125g Unsalted Butter
100g Icing Sugar sifted
200g Plain Flour
1 tablespoon extra-virgin olive oil
Pinch of salt
100g Parsnips, peeled and grated

Line two baking sheets with baking parchment paper. Cream butter until soft & mix in the sugar until blended then drizzle in the olive oil & mix until combined. Add the flour & salt and mix gently but thoroughly until smooth, then add the parsnips & mix until thoroughly incorporated into the mixture. Cut 2 sheets of parchment paper and spread a sheet out on the work table, place the dough in the centre and cover with the other sheet. Roll out the dough until it is about ¼ inch thick (the dough is very sticky thus the parchment). Refrigerate the dough for 30 minutes or overnight. Cut into 2” rounds and place them ½” apart on prepared baking sheets. Form trimmings into a log, cut into rounds. Bake until golden, about 15 minutes. Remove from oven and cool on wire racks.