Preheat oven to 150°C (140°C fan forced) and line 2 baking trays with baking paper. 

MIX

1. In a medium bowl, whisk together cookie mix, cinnamon and nutmeg until combined.
2. Pat dry your shredded carrots.
3. Add melted butter, egg, sultanas, coconut and carrot, and mix well with a wooden spoon to create your cookie dough.
4. Scoop the dough into even balls (roughly 2 tbsp each) and place on your lined cookie trays. Allow them to chill in the fridge for at least 20 minutes before baking.

BAKE

1. Bake in preheated oven for 15 minutes or until golden brown.
2. Remove from the oven and transfer the cookies onto a wire cooling rack to cool completely before decorating.

FROSTING

1. In a mixing bowl, add soft butter, vanilla and a pinch of salt.
2. Using an electric mixer, beat with a beater or paddle attachment on low speed for 1 minute. Until the butter starts to lighten in colour then increase speed to medium until butter becomes light and fluffy.
3. Slowly sieve Xylitol icing mixture into the butter on medium speed until all of the icing mixture is combined with the butter.
4. Scrape down sides of mixing bowl and mix on medium to high speed until buttercream is light, fluffy, and smooth.

DECORATE

Pipe or spread buttercream frosting onto cooled cookies and top with a sprinkle of chopped walnuts or cinnamon.

STORE

Store refrigerated in an airtight container for up to 3 days.