At a glance
These vibrant beetroot and seed cookies come together in just 25 minutes with minimal prep work. You'll blend the seeds and mix everything into a dough, then cut out fun shapes and bake for about 15 minutes—the trickiest part is making sure your butter is soft before you start.
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Beetroot cookies
You only need 100 g of purée for the beetroot cookies.
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Using up leftover beetroot purée
You can use the rest of the purée in soup, for example. It's best to crush the seeds in a mortar or blitz them in a blender, if yours is up to the job, before stirring them into the dough. The butter needs to be soft.
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Baking
Mix the beetroot purée with the rest of the ingredients, cut out shapes on a floured worktop, and bake in an oven preheated to 180°C for about 15 minutes.
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