Carrot cake cookies

• cream cheese↗140g g
• powdered sugar↗140g g

  plus 3 tbsp

• vanilla extract↗½ tsp tsp
• plain flour↗350g g

  plus extra for dusting hands

• baking powder↗½ tsp tsp
• ground cinnamon↗1 tsp tsp
• multispice1 tsp tsp
• butter↗140g g

  softened

• soft light brown sugar↗140g g
• egg↗1

  beaten

• carrot↗200g g

  finely grated

• orange↗zest and juice 1
• finely chopped walnuts3 tbsp tbsp

Step-by-step instructions

1. 1

   Combine in a bowl the cream cheese, 3 tbsp powdered sugar and vanilla extract, then place in the freezer to firm up for 30 minutes.

2. 2

   Meanwhile, whisk together the plain flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar until creamy. Add the beaten egg, then the finely grated carrot. Add the dry ingredients and mix to form a dough.

3. 3

   Line a baking tray with parchment paper. Dust your hands with a little flour, then divide the dough into 14 balls and place them on the tray. Flatten each ball with your hand into a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each circle, then carefully fold the dough around the filling, pinching the top and shaping a rough ball to prevent the filling from leaking.

4. 4

   When all balls are formed, gently press them with the palm, then place in the refrigerator for 30 minutes. Preheat the oven to 200 °C/180 °C fan/gas 6.

5. 5

   Bake the cookies for 20 minutes until golden and crisp. Remove from the oven, let them set on the tray for 10‑15 minutes, then transfer to a wire rack to cool completely.

6. 6

   Mix powdered sugar with orange juice to a drizzling consistency. Drizzle over the cookies, sprinkle with finely chopped walnuts and orange zest, then let set. Best eaten the same day, but can be stored in the fridge in an airtight container for up to 2 days.