Carrot cake sandwich cookies
- ¾ cup plain wholemeal flour
- 1 teaspoon baking powder
- ½ teaspoon bicarb soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ cup walnuts, finely chopped
- 1½ tablespoons desiccated coconut
- 2 medium carrots, grated
- 1 large egg
- ¼ cup extra-virgin olive oil
- 2 teaspoons vanilla extract
- ¹⁄³ cup brown sugarlight brown cane sugarX
- ½ cup reduced-fat ricotta
- 3 teaspoons honey
- 1½ teaspoons orange zest
1 Heat oven to 180°C. Line two baking trays with greaseproof paper.
2 Sift together in a large bowl flour, baking powder, the bicarb soda, cinnamon and ginger. Stir through walnuts, coconut and the grated carrot.
3 Whisk together in a smaller bowl the egg, the oil, 1 teaspoon vanilla and sugar. Pour egg mix into flour bowl and mix until well combined. Scoop out spoonfuls of mixture and place 3cm apart on trays, rounding slightly. Bake for about 10 minutes.
4 Mix together ricotta, honey, remaining vanilla and orange zest. When cookies are cold, and just before eating, sandwich them together with ricotta mix.
Nutrition Info (per serve)
Total fat 8.3g
–Saturated fat 1.7g
Dietary fibre 2.3g
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