Name: Carrot Cake Sandwich Cookies
Prep time: 45 min
Cook time: 10 min
Yield: 15
Ingredients: 1 egg; 225 g self raising flour; 140 g icing sugar; ½ tsp ground cinnamon; 125 g margarine; 60 g unsalted butter (softened); 125 g light brown sugar; 100 g dark brown sugar; 60 g full fat cream cheese; ½ tsp vanilla extract; pinch salt; 100 g grated carrot

Instructions

Preheat the oven to 180°C (fan assisted, 200°C non fan) and line three baking sheets with a silicon liner or baking paper. Set aside
In the bowl of your mixer, beat together the margarine and sugars for a few minutes until paler and creamy
Add the egg and vanilla extract and beat again
Add the flour, salt and cinnamon beat again until just combined
Tip in grated carrot and mix again
Scoop tablespoon sized balls of mix onto the prepared baking trays making sure you leave enough space for the cookies to spread when baking
Bake for 10 minutes until golden brown. They will still feel soft on top
Leave the cookies to cool on the baking trays for around 15 minutes until they have firmed up slightly. Transfer them to a wire rack to cool completely
Once the cookies have cooled completely, make the cream cheese filling. Start by beating the softened butter until smooth
Add the cream cheese and icing sugar to the bowl and beat until smooth. Add the cream cheese filling to a piping bag with a large round nozzle