Carrot cake cookies
¾ cup(s), (140g)
80 g, at room temperature
1 medium, lightly beaten
Vanilla bean extract, alcohol free
200 g, (1 1/4 cup (190g) for mixture, plus 1 tbs extra for shaping)
Bicarbonate of soda
2 medium, peeled, finely grated
- Place dates in a small heatproof bowl. Cover with boiling water, stand for 5 minutes, then drain well. Transfer dates to a food processor and process until smooth.
- Beat butter and sugar in a medium bowl with electric beaters until fluffy. Beat in date puree, milk, egg and vanilla. Sift flour, bicarbonate of soda, cinnamon, ginger and nutmeg over date mixture and fold in gently, then fold in grated carrot until combined. Cover bowl and refrigerate mixture for 3 hours or overnight, until well chilled.
- Preheat oven to 180°C. Line 2 large baking trays with baking paper. Roll heaped tablespoons of the chilled mixture into balls and place about 5cm apart on prepared trays, working quickly as mixture is easiest to roll when cold. Use a fork dipped in the extra flour to flatten each ball slightly and mark with a criss cross pattern.
- Bake for 10 minutes or until cookies are lightly browned. Stand cookies on trays for 2 minutes, then transfer to a wire rack to cool.