FREEZABLE SANDWICHES RECIPES

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Line 2 baking sheets with baking paper. Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the milk and vanilla and beat until combined.
• Sift the flour and custard powder into a bowl, then fold them gently into the butter mixture to form a soft dough. Roll heaped teaspoons of the dough into balls and put on the baking sheets.
• Using the end of a wooden spoon, make an indentation in the top of each ball, then fill with a little jam, then put in the fridge for 10 minutes.
• Bake for 15 minutes until lightly golden. Leave to cool a little on the baking trays, before removing to a wire rack to cool completely. Wrap in cellophane or put in an airtight glass jar and keep for one week.

Steps:

• Heat the oven to 180C fan/gas 6. Line 2 large baking sheets. Use an electric hand mixer to beat the butter and soft brown sugar together until pale in colour. Add the egg, vanilla extract, plain flour, baking powder, cinnamon and ground oats, then mix until combined. Stir in the grated carrot and 50g chopped pecans.
• Roll the dough into balls the size of walnuts (about 30g each). Arrange 5cm apart on the prepared baking sheets. Press down lightly with your fingers or a fork, then bake for 12-15 minutes until golden brown. Remove from the oven, use a spatula to lift the cookies to a cooling rack and set aside to cool completely.
• For the icing, mix together the icing sugar and butter until smooth. Add the cream cheese and vanilla and mix well until combined. Spread spoonfuls of the icing on the biscuits. Sprinkle over the remaining chopped pecans and some orange zest, if you like, to serve.