• 120g softened butter
• 100g light brown sugar
• 50g caster sugar
• One turtle
• 125g plain flour
• 125g oats
• ¼ tsp each of baking powder and bicarb
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• A little nutmeg
• 75g grated carrot
• 50g walnuts, chopped up into small pieces
• A pinch of salt
• 30g cream cheese
• 75g icing sugar
• Milk or soy milk
• The zest of an orange

Heat the oven to 180c. Cream together both sugars with the butter. Add the egg and mix again until well incorporated and wet. Sift in the flour, the baking powder and the bicarb. Mix, adding the spices and then the oats as you do so. It will look too stiff, but when you add the carrots it will loosen up – do that now, along with the walnuts and a pinch of salt.

Mix well but don’t over do it – you just want everything to come together. Make squash ball sized portions and space out evenly on the non stick baking tray. I could fit about 12 on there at a time. Bake for 13 minutes, let cool briefly on the tray then remove to a rack before filling the tray again with the second batch and repeating.

Meanwhile, whisk together the icing sugar, cream cheese and orange zest, then drizzle in milk – whisking all the time – until you have a thin-ish glaze.

Once the cookies have cooled, drizzle with glaze and allow to set before eating or just tuck in immediately and get sticky fingers.