Prep
15 minBake
15 minsServes
20Difficulty
Medium About
We’ve taken all the flavours of your favourite cake and transformed them into cookies - perfect with a cup of tea!
Preheat the oven to 190C / fan oven 170C / Gas Mark 5 and lightly grease two baking sheets. Place the butter, Demerara Sugar and Light Muscovado Sugar in a large Mason Cash mixing bowl then beat together with a wooden spoon until smooth and creamy. Add the egg, carrot and oats then beat again until nicely incorporated.
Sift over the flour, bicarbonate of soda and mixed spice then beat together with the wooden spoon until completely incorporated. Place heaped teaspoons of the mixture onto the prepared baking sheets, flattening them down slightly and bake for 10 - 12 minutes until lightly golden. Allow to cool on the tin for 5 minutes before transferring to a wire rack.
To decorate, combine the icing sugar, zest and just enough orange juice to make an icing with a nice drizzling consistency. Drizzle over the cookies, then scatter with the chopped walnuts and finish with a sprinkling of cinnamon. Allow to set before serving
Ingredients – 11 items
1
For the Biscuits
Butter
Softened
Tate & Lyle Fairtrade Demerara Sugar
Fairtrade Tate & Lyle Light Muscovado Sugar
Large eggs
Beaten
Carrot
Finely grated
Oats
Plain flour
Bicarbonate soda
Mixed spice
Walnuts
Roughly chopped
Cinnamon powder
A pinch
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