Carrot Cake Cookie Sandwich by Master Pastry Chef, Shane Smith.
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140g brown sugar
200g carrot (grated)
zest of one orange
3 tablespoons chopped walnuts
350g plain flour
1 teaspoon mixed spice
1/2 teaspoon baking powder
200g icing sugar
1 teaspoon vanilla essence
100g cream cheese
In a mixing bowl, cream the butter and sugar together.
Add the egg and orange zest and mix to combine.
To this add the grated carrot and nuts, mix.
Finally add the sieved flour, baking powder and mixed spice and fold until combined.
Divide the batter into 16 even balls and place on two lined trays.
Press the cookies down with the palm of your hand to flatten and bake in a preheated oven at 180C for 12-15 minutes or until lightly golden brown.
Remove from the oven and allow to firm up on the tray for 10 minutes and then remove onto a wire rack to cool completely.
While cooling, the filling is very simple. In a mixing bowl beat the room temperature butter and icing sugar together until pale and soft, add the vanilla and finally the cream cheese. Do not over mix at this point.
To assemble, very simply spoon or pipe some of the cream cheese filling into the centre of one of the cookies and sandwich together by placing another one on top.