Just to prove I have not completely neglected my oven, here is a little taste of what we have been enjoying in our household of late. I love these cookies, but restrict myself to only baking them for very special occasions, and a friend's baby shower was the perfect excuse to bring them out... much to my husband's delight. This is a recipe my sister gave me, and I am sorry I can't credit it more than that (though if you knew my sister and her amazing baking that would be credit enough), and these little morsels are always a winner. There is just something about the fluffy cream cheese filling sandwiched between those soft, cakey cookies that is a real treat to devour.
Ingredients:
- 250gm softened butter
- 1 cup packed brown sugar
- 2 eggs, lightly beaten
- 1 ½ cups self raising flour
- ½ teaspoon all spice
- 1 teaspoon cinnamon
- 2 cups rolled oats
- 1 ½ cups grated carrot
- ½ cup sultanas
- ½ teaspoon baking powder
- ¼ cup chopped pecan nuts
- 50gm butter, softened
- 75gm cream cheese
- 1 teaspoon orange zest
- 2/3 cup icing sugar (sifted)
- Preheat oven to 180°C, and line 3 trays with baking paper.
- Beat butter and sugar until light and fluffy.
- Add eggs, one at a time, and beat well.
- Stir in sifted flour, baking powder, all spice and cinnamon.
- Add all remaining ingredients and stir until well combined.
- Cover and refrigerate for 30 minutes.
- Roll into balls (tablespoon size balls for big cookies/ dessert spoon size for a smaller treat), and place an inch apart on lined baking tray.
- Bake for 12-20 minutes, depending on size, or until lightly browned.
- Cool completely on wire racks.
- Combine all filling ingredients until fluffy. Add more icing sugar to taste if you need it.
- Sandwich biscuits together with the frosting, and dust with icing sugar.
I did dessert spoon size this time, and got about 30 of the completed cookies (60 individual biscuits).
xx
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