Carrot cake shortbread biscuits recipe - Great British Chefs

Ingredients

• 70g of carrots, finely grated
• 80g of unsalted butter, softened
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 pinch of salt
• 30g of caster sugar
• 20g of desiccated coconut
• 30g of cornflour
• 85g of plain flour
• 30g of raisins, or currants
• 50g of icing sugar
• 2 tsp coconut oil, heaped, soft and unrefined
• 2 tsp cream cheese
• 1/4 tsp vanilla extract