These are exceedingly nice, if I made them again I think I might use dark muscavado sugar rather than light, just to get a deeper colour but here is the recipe I used this time (I doubled the amounts as the below only makes 15 whole cookies)
Ingredients
1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 oz), chopped
1/2 cup raisins (2 1/2 oz)
Filling
8oz cream cheese
icing sugar
lemon juice
Method
1. Put oven racks in upper and lower thirds of oven and preheat oven to 180C. Line two baking sheets with greaseproof paper
2. Whisk together flour, cinnamon, baking soda, and salt in a bowl
3. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes
4. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined
5. Drop 1/2 dessert spoon of batter per cookie, 2 inches apart, on baking sheets and bake. Switching position of th sheets halfway through baking, until cookies are lightly browned and springy to the touch, 10 - 12 minutes total
6. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely
7. While cookies are baking, blend cream cheese with sieved icing sugar and lemon juice until you get the sweetness you like, chill this in the fridge
8. Once cool sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling
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