1. Preheat the oven 180 fan/Gas 4 and line a few baking trays.

2. Using a stand mixer with a paddle attachment, mix the butter & light brown sugar together until light and fluffy.

3. Add the vanilla extract & egg, and mix them in.

4. Add the grated carrot, wholemeal flour, cinnamon, mixed spice, nutmeg, baking powder, bicarbonate of soda & salt, and mix until combined.

5. Divide the dough into portions, roughly around 73g each.

6. Roll each portion into balls using your hands, and place onto the lined trays, leaving at least 2-inch spaces between each one.

7. Bake for 15 – 20 minutes, and leave to cool for at least 10 minutes before removing them from the tray onto a cooling rack.

8. Once fully cool, melt the white chocolate using a microwave. Pour into a piping bag and drizzle over each cookie.

9. Mix a small amount of royal icing with water, adding a small amount of Orange ProGel to one part and Lime Green ProGel to the other. Place each colour into a piping bag and pipe carrot shapes & leaves onto a piece of greaseproof paper. These can be made a day before to allow for drying time. Once dry the carrots can then be placed on top of each cookie after drizzling the cookies with chocolate.

10. To finish, add a magical spray of Golden Belle Sparkle Dust Pump Spray to your cookies.