1 cup all-purpose flour
1 tablespoon olive oil
2 eggs
1 teaspoon salt
4 cups all-purpose flour
3/4 cup butter
2 teaspoons grated lemon zest
4 tablespoons apricot preserves or store-bought ranch dressing
1 cup milk
4 tablespoons butter
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, toss together the flour, olive oil and eggs. Cut in the celery and salt until well blended. Stir in the eggs one at a time, continue this process with 50 to 60 minutes of rest, then add the remaining flour, 1/4 cup at a time, to ensure that the dough goes from smooth to sticky. Keep adding the flour until the dough is elastic and sticky, about 1/2 an hour. On a lightly floured surface, knead the dough for 3 minutes on each side. Turn the ball out onto a lightly floured surface, divide the dough into four equal pieces, press and form into wedges. Form the dough into small balls and press the covered ones together into the bottom of a 9x12 inch baking pan, overlapping the sides of the pan slightly.
Bake in the preheated oven for 25 to 40 minutes, basting the outside and browning the inside as the oven goes on. Cool on a wire rack. Meanwhile, puree the remaining fruit mix into the remaining powdered sugar. Drizzle the mixture over the baked carrot and sprinkle butter over the recipe.