Loved the look of the recipe that @epicurious tweeted about on Wednesday so much that I had to give them a try, so I got everything in and made them this morning. They were all gone by lunch time. Really easy to make (I’m still no pro), and really good with a cup of tea.
The full, original recipe below can be found at http://bit.ly/hUxWR, but I decided to go for a classic icing sugar/cream cheese/vanilla essence middle and it was really good. Also, not only are they really good warm before they’re iced (and you feel a bit like you’re having one of your 5 a day), but they’re also good as a single biscuit with icing rather than sandwiched as once you have two together it can be a bit daunting, I prefer to fool myself that I’m only having one, then eat several more, rather than start out with two at the same time.
- 1 1/8 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup, approx 120g) unsalted butter, softened
- 1/3 cup plus 2 tablespoons packed light brown sugar
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup coarsely grated carrots (2 medium)
- 1 scant cup walnuts (3 ounces), chopped
- 1/2 cup raisins (2 1/2 ounces)
- 8 ounces cream cheese
- 1/4 cup honey
Put oven racks in upper and lower thirds of oven and preheat oven to 190°C (375°F). Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.