Vickys Carrot Cake Sandwich Cookies

• 360 grams (2 & 1/2 cups) plain or gluten-free flour
• 90 grams (1 cup) quick oats
• 1 1/2 tsp baking soda / bicarb
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp xanthan gum if using gluten-free flour
• 1/4 tsp salt
• 225 grams (1 cup) butter, softened
• 200 grams granulated sugar
• 240 grams (1 cup) packed light brown sugar
• 2 tsp vanilla extract
• 130 grams (2 & 1/2 cup) finely grated carrot, around 2 medium sized carrots
• 130 grams (1 cup) chopped pecans

1. Whisk together the flour, quick oats, baking soda, cinnamon, ginger, nutmeg, salt and xanthan gum if using
2. In another bowl, cream together the butter, granulated sugar, brown sugar and vanilla
3. Add the flour gradually until it's all cut in
4. Mix in the carrots and pecans then cover the bowl and chill the dough in the fridge for at least 60 minutes, 90 is really best to stop them spreading out so much
5. Preheat oven to gas 4 / 180C / 350F and line 2 baking sheets with parchment paper
6. Spoon a heaped tablespoon of dough per cookie onto the baking sheets, spacing the cookies at least 2 inches apart.
7. You'll need to do this in batches so leave the unused dough in the fridge until needed
8. Bake for 15 - 18 minutes then let cool on the tray until you can peel them off the parchment paper
9. Once cooled, sandwich two cookies together with a buttercream or cream cheese filling.
10. My basic buttercream recipe is 150g butter (I use Vitalite sunflower spread or gold foil Stork brand margarine) to 350g icing / powdered sugar and a dash each of vanilla extract and milk to thin to spreading consistency
11. Makes 48 cookies or 24 sandwich cookies.
12. Store in an airtight container
13. Here are a few of my other sandwich cookie recipes

flour, oats, baking soda bicarb, ground cinnamon, ground ginger, ground nutmeg, xanthan, salt, butter, sugar, brown sugar, vanilla, carrot, pecans

Taken from cookpad.com/us/recipes/364198-vickys-carrot-cake-sandwich-cookies (may not work)