Bake Off Wednesdays || Biscuit Week || Gluten and Dairy Free Carrot Cake Cookies

My favourite time of year is when the Great British Bake Off returns to our screens. There is nothing quite like watching a bunch of people stressing over flour and sugar. I absolutely bloody love it. And in homage to that glorious programme and our overlords, Mary Berry and Paul Hollywood, I decided to introduce a new series to Babbles With Beth in which I post a recipe every Wednesday in the same theme as the Bake Off that evening, but ensuring every recipe is gluten and dairy free! Yes, it's mainly so that I can stuff my face whilst watching GBBO. On to the recipe!

You Will Need:

• 370g rice flour
• 1/2tsp baking powder
• 1tsp xanthan gum
• 1tsp ground cinnamon
• 1/2tsp ground nutmeg
• 1/2tsp ground ginger
• 140g dairy free butter such as Vitalite
• 140g sugar
• 1 egg, beaten (Or use an egg subsitute such as Organ No Egg)
• 200g carrots, grated

For the icing

• 140g icing sugar
• Juice of 1 orange

Method

1. Preheat the oven to 200C/180C Fan
2. Beat the butter and sugar in a bowl until light and creamy. Mix in the egg and carrot and stir well until all the wet ingredients are combined.
3. Tip in the rice flour, spices, xathan gum, and baking powder, and stir to combine all the ingredients into a dough
4. Line a baking tray with parchment paper. Using your hands, take a small handful of dough and roll around to form a ball. Place the dough ball onto the baking tray and flatten to form a cookie shape. Repeat until all the dough is used up (about 14 cookies). 
5. Place the baking tray into the oven and bake for 20 minutes
6. When the cookies are golden and firm, move to a wire rack and allow to cool
7. Combine the icing sugar and orange juice to a drizzle consistency
8. Place parchment paper underneath the wire rack and drizzle over the icing. Allow to set, and you're finished!

Do you watch the Great British Bake Off? What's your favourite week?

Bethany