Carrot cake shortbread biscuits
by
A bite-sized ode to the carrot cake, Izy's orange-flecked, crumbly biscuits have all the flavour of this traditional cake, and are sandwiched together with a rich coconut cream cheese icing. Cake and biscuit in one!
Ingredients
Carrot cake shortbread
- 70g of carrots , finely grated
- 80g of unsalted butter , softened
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 pinch of salt
- 30g of caster sugar
- 20g of desiccated coconut
- 30g of cornflour
- 85g of plain flour
- 30g of raisins , or currants
Coconut cream cheese filling
- 50g of icing sugar
- 2 tsp coconut oil , heaped, soft and unrefined
- 2 tsp cream cheese
- 1/4 tsp vanilla extract
Method
1
Place the finely grated carrot into a fine mesh sieve and squeeze it, getting rid of as much liquid as possible. Leave the squeezed, grated carrot in the sieve while you start to make the dough
2
In a medium bowl or food processor, place the butter, ground ginger, ground cinnamon, salt and sugar. Cream or blend the ingredients together until well mixed
3
Add in the grated carrot, desiccated coconut, cornflour and flour and mix again until combined. Stir in the raisins then tip the dough out onto a piece of baking paper. Cover with a second piece of baking paper and roll the dough out to 6mm thick then chill for at least 30 minutes
4
Preheat the oven to 160°C/gas mark 3
5
Remove the top layer of baking paper and use a circular cutter (3 or 4 cm diameter) to cut out the biscuits. Transfer the biscuits to a baking tray lined with baking paper and bake for 12-15 minutes until golden around the edges. Leave to cool while you make the filling
6
Gradually cream the icing sugar into the coconut oil in a small bowl. Mix in the vanilla and 1 teaspoon of cream cheese. If the mixture is too firm, add the other teaspoon of cream cheese and mix in. Chill until needed
7
To assemble, use the filling to sandwich together the shortbread biscuits
Discover more:
Go to Comments
Carrot cake shortbread biscuits
