How to cook
Cut the washed and peeled carrots into round slices, cover them with water in a small pot and boil for 10 min. Once softened and the water is nearly all boiled off, strain the carrots, mash them and leave to cool. Beat the softened butter briefly with a mixer, along with the sugar.
Break the egg, add it to the butter, vanilla, mashed carrots and finally the flour, sifted with the baking powder.
Stir with a spoon, add the walnuts which you've cut with a walnut chopper beforehand.
Chop the cranberries for the dough as well, but it's best to rub them with a little flour so they don't stick. Add the cranberries to the bowl with the mixture and a little more flour - 2-3 tbsp. What you get is a thick dough that won't easily slide off the spoon when you scoop it.
From thus prepared mixture, scoop with a teaspoon and pour the biscuits in an oven dish, laid out with baking paper. Arrange them some distance apart from each other.
Bake them in a preheated 360°F (180 °C) oven. It takes 10-12 min. with the fan on.
Leave the baked biscuits to cool in the oven dish. They are soft when still warm but that doesn't mean they aren't baked well, so don't worry.
While the biscuits are cooling, make the glaze as follows: put 3 tbsp butter in a small pot on the stove. Once heated, add 1 cup powdered sugar and 4 tbsp milk, while stirring nonstop until it melts and you get a smooth consistency. Flavor with vanilla and remove from the heat.
While still warm, distribute the glaze over the biscuits in a thin trickle or simply pour in 1 tsp of it at a time. You have to do it quickly because it sets fast.
While the glaze is still soft, place 3 cranberries on top of each biscuit.
Arrange the biscuits in a platter and sprinkle lightly with powdered sugar.