Cookies are my favorite munchies as these are easy to make with few ingredients; I prefer to make them often.
For this month’s taste and create, I was paired with camila of culinary Adventure with Camilla. I searched through her blog and finalized this beet cookie recipe. I made this cookie as eggless.
It was easy to make and was so delicious and colorful. I replaced half of the flour with the wheat flour and butter with canola oil and castor sugar with brown sugar.
All purpose flour – 1 cup
Wheat flour – 1 cup
Baking powder – ½ tsp
Sugar – ½ cup
Brown sugar – ½ cup
Butter – 2 tbs
Canola oil – 2 tbs
Grated beetroot – 4 tbs
Milk – 4 tbs
Vanilla extract – ½ tsp
Grounded cardamom – a pinch
Grounded cinnamon – a pinch
Grounded Nutmeg – a pinch
Grounded dry Ginger – a pinch
Sift the flours and baking powder together twice or more.
In a bowl , add the butter and sugar , whisk well.
Add in the oil and brown sugar, whisk again.
Add the grated beetroot and mix well.
Add in the spices and essence , mix well.
Now , add the flour mixture little at a time and mix well.
Add more milk if the dough was dry.
Knead into a smooth and soft dough and cover in a cling wrap.
Refrigerate the dough for atleast one hour.
Roll out the dough into ¼ inch thickness and ct into desired shape with the cookie cutter.
Arrange in the baking tray with 1 cm gap between each.
Refrigerate again for five minutes to harden the cookies.
Bake in the preheated oven for 220 * C for 20 minutes or till the cookies are slightly brown on edges and crisp.
Cool for 5 minutes and store.
Spiced beet sugar cookies are ready to serve.
Have a bite of these delicious cookies........