Carrot Cookie Sandwiches

Ingredients

biscuits
250g butter, at room temperature
1 cup brown sugar
1 tsp vanilla essence
2 eggs
2 cups plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
½ tsp nutmeg
1½ cups finely grated carrot
1 cups rolled oats
1 cup sultanas (I used currants)

filling
250g spreadable cream cheese
½ cup pure icing sugar
1 tsp vanilla essence

Method: 

Finely grate your carrots  - I did mine with the food processor - it took 3 large carrots.

Cream butter, sugar and vanilla essence until light and fluffy, then add one egg at a time, beating through thoroughly after each addition

Sift flour, baking powder, bicarb soda and cinnamon in another bowl

 With a spatula, mix the dry ingredients into the wet.

Add the carrots and the sultanas/currants and ensure well combined.  Refrigerate, covered, for 1 hour.

Preheat your oven to 160 degrees c (fan forced)

Roll up mixture into walnut sized balls and placed onto greased trays.

With a wet hand, tap down the tops of each ball to flatten slightly

Bake for 10-15 minutes until browned on top.  Cool on baking tray.

When cool, pair up your biscuits into similar sizes and dollop one tablespoon of filling on one biscuit, spread to almost the edges and then place it's pair on top with a little bit of firmness.