Beetroot Cookies
Description
It pairs perfectly with tea and coffee. Beet juice is easy to obtain from fresh beets. For this, grate it on a fine grater and squeeze through a cheesecloth folded in four. Store the finished beet cookies in an airtight container. This will keep them fresh and crumbly for several days. Details, Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Peel fresh beetroot, grate it on a fine grater, and squeeze the juice through cheesecloth. Soak the dried cranberries in hot water for 10 minutes, then drain them in a sieve.
- 2
Step 2
Sift the flour, salt, and leavening agent through a sieve. Add sugar, milk, butter, beet juice, and dried cranberries, and knead a homogeneous dough. Divide it into two parts. Roll into sausages, wrap them in cling film, and place in the refrigerator for 30 minutes.
- 3
Step 3
Slice the “sausages” into slices 0.5–0.7 cm thick. Arrange the discs spaced apart on a baking sheet lined with parchment.
- 4
Step 4
Place it in the preheated oven to bake for 12–14 minutes at 175 °C. Do not overbake, the cookies will lose their color and become too dry.
- 5
Step 5
Cool the beetroot cookies completely.