Carrot cake shortbread biscuits

Makes 20
45 minutes

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