Carrot-Cookies with advocaat cream

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 32
  • 200 g white couverture
  • 100 g Whipped cream
  • 50 g + 225 g soft butter
  • 100 ml Egg liqueur
  • 3 (approx. 300 g) Carrots
  • 400 g demerara sugar
  • 1 package Vanilla sugar
  • 2 Eggs (Gr. M)
  • 275 g Flour
  • 1 TEASPOON Baking soda
  • 1 TEASPOON Baking Powder
  • 7-10 Tbsp Cinnamon
  • 175 g fluffy oats
  • baking paper

Directions

  1. 1

    Chop the chocolate coating the day before. Bring the cream to the boil in a saucepan and remove from the heat. Melt the couverture and 50 g butter while stirring. Stir in the advocaat. Fill chocolate egg liqueur cream into a bowl and let it cool down.

  2. 2

    Cover and leave to set overnight in the refrigerator.

  3. 3

    Peel, wash and finely grate the carrots. Cream 225 g butter, sugar, vanilla sugar and eggs. Mix flour, baking soda, baking powder and 1⁄4 tsp. cinnamon. Gradually stir into the butter and egg mixture.

  4. 4

    Fold in grated carrots and oat flakes. Let the dough rest in the refrigerator for at least 1 hour.

  5. 5

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Using a teaspoon, place approx. 16 piles of dough of approx. 4 cm Ø at a large distance (the cookies run apart!) on each baking tray.

  6. 6

    Bake in a hot oven for 12-15 minutes one after the other. Remove from the oven and leave to cool on the tray for about 10 minutes. Then let it cool down completely on a cake rack. Process the remaining dough in the same way. Bake a total of about 64 cookies.

  7. 7

    The next day, spread the underside of approx. 32 cookies with 1 teaspoon of advocaat cream each and place 1 uncoated cookie on each. Press on lightly.

Nutrition Facts

KCAL
230 kcal
CARBS
27 g
FATS
11 g
PROTEINS
3 g