Beet and Sesame Cookies
Description
The pastry is easy and quick to prepare. This unusual and delicious cookie will definitely find a place in your recipe book once you've tried it. After all, how often do you come across a beet-based cookie recipe? Surprise your family, treat the kids, and you can even omit the baking powder altogether. The cookies have a pleasant nutty-buckwheat flavor, are soft inside with a nice crust. Serve them cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients, peel the boiled beet. Choose candies to your taste, any chocolate ones will work.
- 2
Step 2
Mix the two types of flour, add the baking powder and beetroot. Stir.
- 3
Step 3
Add sesame seeds, sugar (or brown sugar), and vanilla extract or essence. Mix well. I don't pre-toast the sesame seeds, as they will be toasted in the oven, which gives them an excellent aroma and flavor.
- 4
Step 4
Add a raw egg. Mix this time very thoroughly so that the mixture becomes as homogeneous as possible.
- 5
Step 5
Chop the candies finely and add them to the beet dough. Mix well. Preheat the oven to 180 degrees.
- 6
Step 6
Using two teaspoons, place the dough onto parchment paper. Sprinkle sesame seeds on top. Bake in the oven for 15 minutes. If you prefer your cookies more crisp and darker, bake for 20 minutes.
- 7
Step 7
Let the finished cookies cool on a wire rack, then place them in a storage container.
- 8
Step 8
But in my case, it doesn't last more than 10-15 minutes!