Carrot Cake Cookie Sandwich
Ingredients
Cookie dough
- 140g Unsalted Butter, cubed
- 75g Dark Brown Sugar
- 75g Golden Caster Sugar
- 1 Large Egg
- 60g Carrot, finely grated (excess liquid squeezed out)
- 200g Plain Flour
- 1.5 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 0.25 tsp Nutmeg
- 1 tsp Bicarbonate of Soda
- 1 tsp Sea Salt, plus extra to garnish
- 200g White Chocolate, roughly chunked
- 75g Walnuts, roughly chopped
Cream cheese filling
- 70g Cream Cheese
- 115g Icing Sugar
- 0.25 tsp Vanilla Paste
- Half Orange, zested and 1 tsp juice
Preparation
Heat butter in a saucepan over medium heat until it turns deep golden-brown and smells nutty, then cool to room temperature.
Use an electric mixer to beat the sugars and brown butter.
Briefly mix in the egg and carrot.
In a separate bowl, mix flour, dried spices, bicarbonate of soda, and sea salt.
Use a spatula to fold the dry mixture into the wet mixture a bit at a time.
Fold in white chocolate and walnuts.
Divide the dough into 24 equal balls of about 35g each and place on a lined baking tray.
Cover and refrigerate for 2 hours or overnight.
Preheat oven to 180°C fan.
Space the cookies out on lined baking trays and bake for 6 minutes.
Remove from the oven, bang the tray 3 times on the counter, and apply a circular motion around the cookies using a cookie cutter.
Bake for another 3 minutes.
Remove the tray from the oven, bang it 3 times on the counter, and apply the circular motion with the cookie cutter once more.
While still hot, sprinkle with sea salt.
Leave for 15 minutes before transferring to a rack to cool completely.
In a small bowl, mix together the cream cheese filling ingredients.
Add 1 teaspoon of filling to the base of a cookie and gently sandwich together with another cookie.
