Sugar, Wheat Flour, (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Oil (Rapeseed, Palm), Raising Agents: Sodium Bicarbonate, Cornflour.
Sugar, Dried Glucose Syrup, Cornflour, Colour: Annatto.
HAZELNUT FLAVOUR CHOCOLATE SAUCE:
Sugar, Vegetable Oil (Palm), Water, Cocoa Powder, Dextrose, Fructose, Maltodextrin, Humectant: Glycerine; Glucose Syrup, Emulsifiers: Soya Lecithin E322, Sucrose Esters of Fatty Acids E473; Flavouring, Salt, Acidity Regulator: Glucono-delta-lactone E575; Preservative: Potassium Sorbate; Colour: Titanium Dioxide E171.
For allergens, including cereals containing gluten, see ingredients in bold.
You will need: 25g Softened Butter, Water
TO PREPARE THE COOKIES
Pre-heat oven to 185°C (160°Cfor fan oven), 375°F, Gas Mark 5.
Prepare a baking tray by lightly greasing.
Place the cookie mixture in a bowl add the softened butter and 10mls of cold water.
Mix with a fork until all the cookie mix has absorbed the butter and water (you may need to add a couple of extra drops of water if the mix is too dry). Then, using your hands, bind the mix together to form a dough in the shape of a ball.
Lightly flour the work surface and the rolling pin and roll out the dough to approx. 5mm thick, like a pizza base.
Using a pizza cutter or knife, cut into 8 slices to create the carrot shape.
Place the carrot cookies, well-spaced, on the baking tray and bake in the oven for 8-10 minutes.
Once cooked, remove from oven and allow to cool.
TO PREPARE THE ORANGE ICING
Empty the icing mix into a bowl and add 10ml of water (2 teaspoons) cold water and mix until smooth. If needed, add a drop more water to make the icing spread more easily.
Spread each cookie with icing using the back of a teaspoon.
Now have fun using the chocolate sauce to turn the cookies into carrots!