Golden Cloud & Beacon Carrot Sandwich Cookies with White Chocolate Centre

Grab your bestie and enter the Golden Baker Search with Golden Cloud and Beacon!

Serves: 12-18
Time: 45 minutes
Recipe by: Thando Manyoni


For cookies:
500g Golden Cloud Carrot Cake Loaf and Muffin Mix
100g unsalted butter, melted
2 large eggs
½ cup oats
½ cup walnuts, chopped

For filling:
1/3 cup cream cheese filling
80g Beacon Heavenly ivory chocolate, melted
1-2 tbsp milk

Hot chocolate:
2 cups milk
3 tbsp white sugar
2 tbsp cocoa powder, and a bit to dust
1 tsp vanilla essence
½ cream, whipped
80g Beacon Heavenly Cookies and Cream


Preheat the oven to 180C and prepare a baking sheet.
Place the carrot cake mix to a large mixing bowl and stir in the melted butter and eggs. Add the oats and chopped walnuts and mix well. The dough will be stiff. Roll tablespoons of the dough into balls place on the baking sheet. Press the balls down with a fork to create a cross-hatch pattern. Bake for 12 minutes or until golden brown. Remove from the oven allow to cool completely. Make the filling by whisking the cream cheese in a large bowl until fluffy. Fold in the melted chocolate. If the icing is too stiff, add milk as needed. Once the cookies have cooled, sandwich them together with a thick layer of cream cheese frosting. Make the hot chocolate by adding the milk, sugar and cocoa powder to a saucepan. Heat over medium heat and bring to a gentle simmer, whisking occasionally. Remove from the heat and add the vanilla. Break two cubes of chocolate into two cups. Pour the milk mixture into the cups. Top with the whipped cream, topped with some crumbed carrot cookies. Serve and enjoy.

Chefs Tip: Golden Cloud’s new Carrot Cake Mix includes real carrot pieces and a touch of cinnamon – just add water, oil and eggs! It also includes icing!

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