Carrot cake shortbread biscuits

by Izy Hossack
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Ingredients

Fruit & Vegetables

  • 70g of carrots, finely grated

Dairy

  • 80g of unsalted butter, softened

Spices & Dried Herbs

  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon

Store Cupboard

  • 1 pinch of salt
  • 30g of caster sugar
  • 20g of desiccated coconut
  • 30g of cornflour
  • 85g of plain flour
  • 30g of raisins, or currants
  • 50g of icing sugar
  • 1/4 tsp vanilla extract

Speciality Ingredients

  • 2 tsp coconut oil, heaped, soft and unrefined

Cheese

  • 2 tsp cream cheese