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Carrot Cake Cookies

  Rating 0.0

Prep

15 min

Bake

15 mins

Serves

20

Difficulty

Medium

About

We’ve taken all the flavours of your favourite cake and transformed them into cookies - perfect with a cup of tea!

made using

Unrefined Demerara

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Instructions
Ingredients
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Step 1

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.

Step 2

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.

Step 3

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

Serving

1

For the Biscuits

Butter

Butter

Softened

125 g
Fairtrade Unrefined Demerara

Tate & Lyle Fairtrade Demerara Sugar

75 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

50 g
Eggs

Large eggs

Beaten

1
Carrots

Carrot

Finely grated

1
Oats

Oats

50 g
Flour

Plain flour

150 g
Baking-soda

Bicarbonate soda

1 tsp

Mixed spice

1 tsp
Walnuts

Walnuts

Roughly chopped

25 g
Cinnamon

Cinnamon powder

A pinch

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