Let’s come back down to earth shall we, from yesterday’s burrata and carrot top pesto affair.
If, like us, you can’t guarantee perfect results every time you bake a cake, make these!
Truth be told, these were way tastier than we’d expected, actual carrot cake in cookie form.
1hr 15 mins | makes 12 (24) | easy
1 cup oats
3/4 cup plain flour
3/4 cup finely grated carrots (peeled)
100g dark brown sugar
50g (golden) granulated sugar
1 tsp cinnamon
1/2 tsp ginger
1 tsp bicarbonate of soda
1/2 tsp salt
nutmeg, a little grating
1/2 chilled tin coconut milk
180°C for the oven. Line a couple o’baking trays with greaseproof paper.
Right, grab a bowl and stir ya spices inta ya flour and oats along with the bicarb of soda and salt. Seperate bowl, cream the butter with the sugars together.
Once creamed, muddle in the egg. Then gradually add the dry mix into the wet, in about three goes, mixin’ each one in. You’ll find the last batch looks like it won’t come together cuz there’s too much dry in the mix. Nee matter, at this point add the carrots and stir it all up and you’ll find it’s plenty moist enough to come together. Give it a chill in the fridge for 15.
Drop dessert spoonfuls onto the baking sheets, leaving plenty of space in between them, you can flatten them a little, either with the spoon or the palm of your hand, they spread our a little, as well as rising quite a bit, so a dessert spoonful is plenty, specially considering we’ll be sandwiching them together.
Pop in the oven for 10-12 mins, checking them at 10.
While dem bakin’ take your tin of coconut milk from the fridge, open it and spoon out just under half of it into a bowl, whisk it together with the icing sugar for about a minute or so. Now the thing with this vegan filling is that it will set again when chilled, so pop your made up cookies in the fridge to keep – they is well tasty chilled. (We didn’t have time for that bit for the photos!)
Take the cookies from the oven when the centres look cooked through and leave them to cool on the trays for a few minutes. Transfer them to a cooling rack to cool completely before making the cookies up.
Inspiration taken from Martha Stewart‘s recipe.
See ya next week folks.