Turnip cookies

175 g (6 oz) butter

150 g (5 oz) sugar (I use 50 g granulated and 100 g light brown soft sugar)

Pinch of salt

1 egg

150 g (5 oz) turnip puree (roughly 1 small or 1/2 medium size turnip, boiled and mashed). 

60 g (2 1/2 oz) ground almonds

200 g (7 oz) plain flour

2 tsp baking powder

1 or 2 tsp ground mixed spice

50 g (2 oz) rolled oats

Makes about 20 cookies

Cream butter with sugar(s), add salt, egg, turnip puree and combine. Next add ground almonds, flour, baking powder (or if you're in the UK, just use self-raising flour and miss out the baking powder!), mixed spice and oats. Mix well. 

Refrigerate this (soft) dough for at least 1 hour. 

Preheat oven to 200 degrees C (gas mark 6). 

Remove dough from fridge and use a couple of teaspoons to make dollops of dough about the size of golf balls. Space these out on a greased baking tray or non-stick liner. 

Bake for 13 minutes or until just golden around the edges. 

If you're feeling adventurous, you might try sprinkling flaked almonds or more rolled oats on the top of the blobs before baking.

I just made this recipe up, so feel free to suggest improvements!