Huge thanks to The Mindfulness Baker for sharing this creative bake, we hope you enjoy trying for yourself this holiday weekend!
- Baker: The Mindfulness Baker
- Bake: 20 minutes
- Prep Time: 1 hour 45 minutes
- Makes: 15 to 20 Shortbread Soldiers and 1 Dippy Egg
- Flour Used: Organic Plain Flour or Regenerative Plain or Plain Flour
Carrot Cake Shortbread Soldiers Method
- Zest half an orange into a mixing bowl and massage the zest into the sugar. If using orange essence, add it directly to the sugar and stir to combine.
- Add the unsalted block butter (room temperature), a pinch of salt, and vanilla, then cream everything together with the sugar until fully combined.
- Finely grate your washed carrot using a small grater, pat away any excess moisture with a kitchen towel, and add it to the creamed mixture along with the ground allspice and nutmeg.
- Sift in the plain flour and cornflour. Roughly chop your nuts, add them to the sifted flour, and mix to coat them before combining everything together.
- Bring the mixture together with your hands if it seems slightly crumbly.
- Tip the dough onto a lightly floured surface and roll it out evenly; the nuts help keep the dough level as you roll.
- Sprinkle the rolled oats over the dough and gently roll them in to press the oats down.
- Using a knife or pizza cutter, cut long strips of fairly even width, then cut into soldiers or fingers. Transfer them to a lined baking tray and prick each biscuit with a fork to help them bake evenly.
- Chill the biscuits for 20 minutes in the fridge, or 10 minutes in the freezer if you’re short on time.
- Preheat the oven to 180°C / 160°C fan while the dough chills.
- Bake the biscuits for 20 minutes, removing them when the edges are just turning golden.
- While still slightly warm, sprinkle a little extra caster sugar over the top for that classic shortbread finish.
Dippy Egg Method
- In a bowl, add the double cream, sifted icing sugar, and vanilla, and whip until light, fluffy, and holding its shape.
- Add the cream cheese and whip again until thick and smooth, then place the mixture covered in the fridge to chill until needed.
- Carefully cut the top off the hollow Easter egg using a hot knife, or warm a plate or pan and gently press the top of the egg onto the hot surface to melt a clean opening.
- Place the hollow egg upright in a bowl, egg cup, or mug to keep it steady.
- Transfer the chilled cheesecake mixture into a piping bag and pipe into the egg until about three‑quarters full.
- Spoon your curd into a separate piping bag, then squeeze some into the centre of the cheesecake filling and add a dollop on top to resemble an egg yolk.
- Serve the carrot cake shortbread soldiers alongside your dippy egg for delicious dunking. A playful twist on the classic dippy egg and soldiers, with a sweet flavour that’s perfect for Easter brunching.
