For the recipe Carrot Cake Cookie Sandwich
|125 g||Unsalted butter|
|75 g||Light Brown Sugar|
|50 g||Caster Sugar|
|1||Medium Egg (beaten)|
|5 g||Dr. Oetker Madagascan Vanilla Paste (1 tsp)|
|250 g||Plain Flour|
|5 g||Dr. Oetker Baking Powder (1 tsp)|
|5 g||Ground Cinnamon (1 tsp)|
|100 g||Carrots (grated)|
|400 g||Dr. Oetker Cream Cheese Style Icing (1 Tub)|
Preheat the oven to 190°C/ 170°C fan oven/Gas Mark 5. Line 2 baking trays with baking parchment.
Place the butter, light brown sugar and caster sugar in a bowl and cream together until smooth. Mix in the egg and Vanilla Extract.
Sieve the flour, Baking powder and Cinnamon on top and beat into the mixture until all combined. Add the grated carrot and sultanas mix through.
Form the mixture into 20 walnut sized balls and place on your lined baking trays spaced slightly apart. Press the balls of dough down slightly and place in the oven for 10 – 12 minutes until risen and lightly golden. Allow to cool on the tray for 10 minutes and then place on a wire rack to cool completely.
Once the cookies are completely cool, place a dollop of Cream Cheese Icing onto base (flat side) of 10 cookies and sandwich together with the remaining 10 cookies to create your cookie sandwiches.
These are soft-bake style cookies, and they will become softer once filled, therefore they are best filled just before serving.
|Per Serving||Per 100 g / ml|
|Fat||17.76 g||15.86 g|
|Carbohydrate||62.50 g||55.80 g|
|Protein||3.48 g||3.11 g|