A hybrid carrot cake/cookie.
|125 g||Butter, softened|
|3 Tbsp||Maple syrup|
|1||Egg, well beaten|
|¾ cup||Gluten-free self-raising flour|
|1 ½ tsp||Ground mixed spice (Main)|
|1 cup||Grated carrot (Main)|
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- Beat the butter and maple syrup until well combined. Beat in the egg then sift in the flour and mixed spice. Mix well. Add the sultanas and carrot and mix well. Chill for 1 hour or until firm enough to roll.
- Preheat the oven to 190°C. Line a large oven tray with baking paper.
- Take tablespoons of the dough and roll into balls. (Dust your hands with gluten-free flour if the dough becomes too sticky.) Place on the tray about 4cm apart. Flatten to about 1cm thick with the back of a soup spoon.
- Bake for about 20 minutes until starting to colour. Cool on a wire rack. Store in an airtight container — in the freezer, if preferred.