Carrot cake stuffed cookies – long version

by Kyla Van Heerden

Recipe by Zandeleen Thygesen

INGREDIENTS

For the cookies:

230 g butter cubed, cold

160 g brown sugar

100 g caster sugar

50 g chopped nuts

50 g carrots grated

400 g plain flour

100 g self-raising flour

1 tsp salt

1 tsp baking powder

2 eggs plus egg yolk

1 tsp vanilla extract

1 tsp mixed spice

1 tsp cinnamon

For the filling:

125 g Cream cheese

1 cup icing sugar

INSTRUCTIONS

Whip the cream cheese and icing sugar until well combined. In a prepared baking pan add tablespoons of the mixture and freeze until hard

In a bowl fitted with the paddle attachment or by hand break up the cold butter cubes. Add the sugar and mix until nuggets form. Add the nuts and carrots.

Add the dry ingredients. Mix until the mixture looks sandy, but butter cubes are still visible.

Mix the eggs and vanilla in a separate bowl and add to the butter mixture. Don’t overmix

Scoop out a tablespoon of dough and flatten it in your palm.

Add frozen filling to the dough and cover to form a ball and place on a baking tray

Freeze if you have time or if it’s quite warm and humid.

Put in the oven for 12 minutes or until brown.

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