3/4 cup (115 g) unbleached all-purpose flour

1/2 cup (50 g) quick oats

1/2 tsp baking soda

1/2 tsp ground ginger

3 1/2 oz (100 g) marzipan

1/4 cup (55 g) unsalted butter, softened

1 orange, zest finely grated

1 cup (135 g) carrots, finely grated

1/4 cup (55 g) sugar

1 egg

1/4 cup (30 g) dried currants

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.

In a bowl, combine the flour, oats, baking soda and ground ginger.

In a food processor, pulse the marzipan, butter and orange zest until creamy. Transfer to a large bowl. Stir in the carrots, sugar and egg until well combined. Stir in the dry ingredients and currants.

Using a 3-tbsp (45 ml) ice cream scoop, drop the batter onto the baking sheet, spacing out the cookies evenly.

Bake for 10 to 12 minutes or until the cookie edges just begin to brown. Let cool on the baking sheet.

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