Saturday, 12 May 2018

Recipe Post N0.15- Carrot Cake Cookies(#I'mback)

Greetings and salutations! 👀❤✌✋☺✋✋☺😇😇

First and foremost, thanks so much  for visiting my blog page today. If you're new here, welcome! If not, thanks for tuning into another one of my sweetreats.😌😝


I understand Summer has finally arrived here in England. With that being said, I'm happy to present you with a summery delicacy , delicoous and hopefully easy enough for you to attempt at home.

In order to concoct the cake's variation of a cookie, you'll need:

140g of cream cheese

140g of icing sugar

½ tsp of vanilla extract

350g of plain flour(for better health alternatives, I'm substituting plain flour for spelt flour)

½ tsp of baking powder

1 tsp of ground cinnamon

1 tsp of mixed spice(if available to you)

140g of butter, softened

105g of soft light brown sugar

1 egg,beaten

200g of carrots, finely grated

zest and juice of one orange

3 tbsp of finely chopped walnuts.

Method:

Firstly, incorporate the cream cheese, 3 tbsps of icing sugar ad the vanilla extract into a bowl, then place into the freezer to firm up for around 30 minutes.

In the meanwhile, combine the flour, baking powder and spices into a  bowl. Into a larger bowl, beat the butter and sugar until creamy. Eventually beat in the egg, followed by the carrot.

Tip the dry ingredients into the wet mix and mix to form a dough of some form.

Line a baking sheet with baking parchment and dust your hands with a little flour before handling the dough.

Divide the dough into 14 balls and place onto the sheet. Using the palm of your hand, flatten each ball with a circle. Add 1 tsp of cream cheese into the centre of each one, then carefully wrap the dough up and around, filling to seal it in, pinching the top and rolling back into a rough ball to stop any filling leaking out.

*note: this step can get a little fiddly.

Once all are shaped, place the dough balls into the fridge to chill for at least 30 minutes. Next, heat the oven to 200℃/ 180℃ Fan/ Gas Mark 6.

Bake the cookies for 20 minutes until golden and crisp. Remove from the oven and allow to cookies to firm up on the tray for around 10 to an quarter of an hour before transferring to wire racks to cool.

Mix the siccing sugar with orange juice to a drizzling consistency and drizzle this all over the cookies, garnishing with walnuts and orange zest. 

*note: best eaten on the day however can be stored in an airtight container in the fridge for up to 2 days.

And volia!


Snapshots: I intend on baking this treat at least by Wednesday; I'll make a note in my goals journal.


Before you go:

I apologize for not being on top of my blog posts, I have been moderately occupied in other activities such as...


DOE(btw, not actual picture)




Piano classes...I would insert a clip but Blogger takes centuries to upload short video clips.



And lastly....being ill sucks...!!














See you in the next one! Don't forget to vote in my poll and comment down below on what you liked and what you'll like to see more of.

#sweetreats xxx