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Read on to find out how to make Briony's Easter Carrot Cake Cookies...

Ingredients:

• 150g cream cheese
• 100g icing sugar
• 1tsb cinnamon
• 175g unsalted butter
• 200g peanut butter or biscoff spread
• 250g light soft brown sugar
• 1 large egg
• 1 tbsp milk
• 400g self raising flour
• 1 tsp salt
• 1 tsp mixed spice
• 200g carrots grated
• 1 lemon

Method:

1. Preheat the oven to 160°C fan/180°C. Line a baking tray with parchment paper.
2. Mix together the cream cheese and 100g icing sugar. Spread onto cling film, place on a baking tray and pop in the freezer for 20 minutes until set.
3. In a bowl, beat the butter/spread, Biscoff spread or peanut butter, and sugar until smooth. Add the egg and beat again. Add the flour and salt then mix to combine. Tip in the grated carrot and mix.
4. Retrieve the cream cheese from the freezer and slice into 16 pieces. Take a golf ball size piece of cookie dough and flatten into a patty with your hands. Place a piece of the frozen cream cheese in the center of the patty then fold the dough around and seal by pinching with your fingers. Place on the prepared tray and repeat with the remaining dough.
5. Bake for 15 minutes until golden brown. Leave to cool.
6. Drizzle the icing sugar over the cookies, sprinkle with lemon zest, then allow to set. Best eaten on the day, but will keep in the fridge in an airtight container for up to 2 days.