Recipe by @withlovefromthetwins
- 120g grated carrots (about 1 cup)
- 100g butter, melted
- 1 large egg
- 50g castor sugar (¼ cup)
- 250g self raising flour (2 cups)
- 30g walnuts or pecans, chopped (¼ cup)
- 35 to 40g dried cranberries or raisins (¼ cup)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 rooibos teabag, opened and leaves finely crushed
- Pinch of salt
Cream Cheese Icing
- 100g cream cheese
- 100g butter, softened
- 100g icing sugar
- 1 Tbsp vanilla essence
Method
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a large bowl, whisk together the melted butter, egg, and castor sugar until smooth.
Add the grated carrots and mix to combine.
3. In a separate bowl, combine the self raising flour, cinnamon, nutmeg, rooibos tea leaves,
and salt.
4. Add the dry ingredients to the wet ingredients and mix until a thick dough forms. Fold in
the nuts and dried fruit.
5. Roll the dough into 16 to 18 equal balls (about 1½ tablespoons each) and place them on
the prepared baking tray, leaving space between each cookie. Gently flatten each ball
slightly.
6. Bake for 12 to 15 minutes, until the edges are lightly golden and the centres are set.
7. Allow the cookies to cool on the tray for 5 to 10 minutes, then transfer to a wire rack and
cool completely.
8. Place the cream cheese and butter in a mixing bowl and whisk until smooth. Add the
icing sugar and vanilla essence and whisk until light and fluffy.
9. Spread or pipe icing onto the flat side of one cookie and sandwich with another.
10. Enjoy.
