For the recipe Carrot Cake Cookies
|225 g||Plain Flour (8 oz)|
|Dr. Oetker Baking Powder Sachets x 2 sachets, (2 tsp)|
|5 g||Ground Cinnamon (2 tsp)|
|Dr. Oetker Madagascan Vanilla Grinder|
|75 g||Sultanas (3 oz)|
|Egg x 1 large, Beaten|
|90 ml||Sunflower Oil (6 tbsp)|
|60 ml||Agave syrup (4 tbsp) - See Tip|
|150 g||Carrots (5 oz), grated|
|2 ½ ml||Dr. Oetker Madagascan Vanilla Extract (1/2 tsp)|
|5 ml||Agave syrup (optional)|
|100 g||Reduced Fat (11.5%) Soft Cheese (3 1/2 oz)|
Preheat the oven to 180°C (160°C Fan oven, 350°F, gas 4). Line 2 baking trays with baking parchment.
Sift the flour, Baking Powder and cinnamon into a mixing bowl. Using the Vanilla Grinder, grind over vanilla flakes to taste. Stir in the sultanas. Make a well in the centre and gradually mix in the egg, oil, syrup and carrot to form a firm cookie dough.
Form the mixture into 20 walnut sized balls and place on the baking trays and press down each slightly. Bake in the oven for 12-15 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn on to a wire rack to cool completely.
To decorate, mix the soft cheese and Vanilla Extract, and add a little syrup if preferred. Just before serving, spread a little cheese over 10 cookie halves and sandwich together to serve and enjoy!
1 portion = 77g
These are soft-bake style cookies, and they will become softer once filled, therefore they are best filled just before serving.
Agave syrup is a natural fructose sweetener extracted from the Mexican agave plan. It is approx. 1 ½ times sweeter than traditional sugars used in baking. It is available in large supermarkets and health food stores.
|Per serving||Per 100g/ ml|