Mrkvance

Peel and finely grate the carrots. Sift both flours into a bowl, stir in salt and baking soda. Add the carrots, egg, and butter cut into cubes. Work into a smooth, firm dough. Wrap it in cling film and let it chill in the refrigerator for at least an hour.

Roll out the chilled dough into a sheet about 4 mm thick and cut out circles with a diameter of 6 cm. Place a scant small teaspoon of plum jam on each circle, fold the circle in half, press the edges together firmly, and use the tines of a fork to create a decorative edge on the pastry.

Place the pastries with small gaps on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes in an oven preheated to 160°C, until lightly golden. Immediately after baking, dust with powdered or vanilla sugar.