Ingredients for 16 pies:
Batter
- 120 g
- 200 g
- 1 tbsp
- 2 pcs
- 180 g
- 250 g
- 1 tsp
- 3/4 tsp
- 1/2 tsp
- 1/2 tsp
- 1/4 tsp
Filling
- 250 g
- 75 g
- lemon zest1/2 tsp
- 85 g
Recipe:
Grate the carrots on a fine grater or puree in a blender.
Cream butter and vanilla sugar.
Add the eggs one at a time, beating well after each addition. Add the grated carrots and mix again.
Add the sifted flour with the spices, baking powder and salt and mix.
Fill the batter into a pastry bag and place it on a baking sheet to form rounds 3-4 cm apart.
Bake in a preheated oven at 180 °C for about 12 minutes. Remove and cool completely.
Make the buttercream. Whisk softened butter with room temperature cream cheese. Add confectioners' sugar and lemon zest and whisk again.
Pour the buttercream into a pastry bag without a piping tip. Cut off the tip and pipe the cream onto half of the cookies. Cover with the other halves and press down gently. Make sure the filling doesn't escape.
Refrigerate for a few hours. Then serve.
Have a nice tea party!
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