About this recipe:I like carrot cake, and my husband just loves COOKIES so I came up with this idea. It is a healthy-ish cookie and is great on the go. You can either top each cookie (while warm from the oven) with a white chocolate button and then press a walnut half on top. This is a nice alternative to icing, especially in lunch boxes as it doesn't get messy. Or you can make a nice cream cheese icing and sandwich two of the biscuits together. I always get nice comments when I serve them to family and friends.
160g raw sugar
1 teaspoon vanilla extract
90g self-raising flour
90g plain wholemeal flour
5 tablespoons sultanas
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
1 medium carrot, grated and excess moisture squeezed out
white chocolate buttons and walnut halves (if using)
Cream cheese icing
125g light cream cheese, softened
2 tablespoons icing sugar
1 teaspoon finely grated lemon zest
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Method Prep:10min › Cook:15min › Ready in:25min
Cream butter and sugar together. Add egg and vanilla then beat well. Mix in flours, cinnamon, sultanas, walnuts, mix well add carrots. Form mixture into walnut sized balls.
Press the balls on to lightly greased baking trays or lined with baking parchment. Bake at 180 C / Gas 4 for 15 minutes (swapping tray positions halfway through cooking time to bake evenly).
When cool you can either top each cookie with a chocolate button and then press a walnut half on top, or make the cream cheese icing by mixing all the icing ingredients together and sandwich two cookies together.
These were easy to make and sweet enough without any topping required. I found it made about 30-35 but the do spread while baking so be sure to space them well on the baking trays. For raw sugar I used light soft brown sugar. - 05 Jan 2012