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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