- 140g cream cheese
- 140g icing sugar, plus 3 tbsp
- ½ tsp vanilla extract
- 350g plain flour, plus extra for dusting your hands
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 140g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g soft light brown sugar
- 1 egg beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g carrot, finely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 3 tbsp finely chopped walnuts
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
Mix together the cream cheese, 3 tbsp icing sugar and the vanilla extract in a bowl, then put in the freezer to firm up for 30 mins.
Meanwhile, combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. Tip in the dry ingredients and mix to form a dough.
Line a baking sheet with baking parchment. Dust your hands with a little flour, then divide the dough into 14 balls and place on the sheet. Use the palm of your hand to flatten each one to a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each one, then carefully wrap the dough up and around the filling to seal it in, pinching the top and rolling back into a rough ball to stop any of the filling leaking out.
When all the balls are shaped, use your palm to flatten them slightly, then put in the fridge to chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
Bake the cookies for 20 mins until golden and crisp. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.
Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with the walnuts and orange zest, then allow to set. Best eaten on the day they are made, but will keep in the fridge in an airtight container for up to 2 days.