Carrot Cake Cookies


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I Love cookies and biscuits and after seeing this recipe (from cookinglight) I adapted and tweaked it
carrot cake cookie sandwiches

I made 2 types of cookie from one batch
1. A chunky cookie rustic
2. A sable style cookie

I personally preferred recipe for the sable style cookie better crunch with the cream filling worked really well – you choose or adapt your batter like I did and make both!

Equipment
Grater ( or grater attachment in your food processor)
Mixing bowl
Spoon
Baking sheet
Greaseproof or Silpat liner
Spatula/ fish slice to remove
Cooling rack

Recipe
4-5 medium carrots grated ( approx 150g)
105g soft brown sugar
105g caster sugar ( I used my homemade vanilla sugar )
100g melted butter
4 tablespoons of vegetable oil
Zest of 1 orange and juice
2 eggs
170g self raising flour
1tsp bicarbonate of soda
1.5 tsp ground cinnamon
Pinch of salt

Filling – mix all the ingredients together -use half the sieved icing sugar and taste add more if you want it sweeter ) and beat till smooth
Mascarpone
Cream cheese 180g tub
Icing sugar 4-5 tablespoons (taste as you go)
Zest and juice of 1 lime

For a chunky rustic biscuit use 1/2 sugar, 1/2 butter and half oil and only 1 egg from ingredients and follow the “how to ” below

How To……
It’s a great recipe put all ingredients into a bowl and mix it’s that simple
Make sure everything is stirred completely
It comes into a dropping consistency
Cook in a 180 oven for 7-8minutes
You will smell their beautiful sweet smell
Cool on the rack

When completely cool they have a crunch to them start to fill

For the cream cheese filling again super simple put all ingredients together
I put mine in an icing bag but you can just spoon on one cookie and pop another on top to sandwich together

Delicious

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