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Carrot Cookie Slamwich Recipe! #tipit
Food & Drink
1/2 cup (1 stick/115g) unsalted butter, melted
1/2 cup brown sugar, tightly packed
1/4 cup caster (fine) sugar
1 large egg yolk
3/4 cup plain flour (all-purpose)
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/2 cup dried sultanas
1/3 cup hazelnuts, roughly chopped
1 tsp cinnamon
3/4 tsp vanilla extract
For the frosting:-
1 packet (250g/8 oz.) Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
4 cups (16oz.) icing (powdered) sugar
Zest and juice of one lemon
In a large bowl, combine together butter, sugars, vanilla and egg yolk. Stir.
In a separate bowl, whisk together flour, cinnamon, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, sultanas, hazelnuts.
Form dough into balls. Chill in refrigerator for 20-30 mins. Preheat oven to 180°C (350°F). Line two baking sheets with baking paper.
While cookie dough is chilling, make cream cheese frosting.
To make cream cheese frosting: – Beat together cream cheese, butter and vanilla in large bowl with mixer until blended. Add in lemon zest and juice. Mix together. Add sugar gradually, beating after each addition until blended. Place in refrigerator for at least 30 mins before using.
Place cookie balls onto prepared baking sheets- 2 inches apart. Bake until edges are crisp. About 15 -18 minutes. Transfer cookies to a wire rack to cool.
Turn half the cookies over, bottom side up; dollop each with about 2 tabs chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
Before being filled cookies will last 3 days in an airtight container. Un-used cream cheese frosting will last up to 5 days in a container in the refrigerator.