Beetroot and Seed Cookies
· 4 servings
Beetroot cookies
For beetroot cookies, just 100 g of purée is enough.
Using 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 and pestle or blend them if you have a strong enough blender before mixing them into the dough. The butter needs to be soft.
Baking
Mix the beetroot purée together with the other ingredients, cut out shapes on a floured board, and bake in an oven preheated to 180 °C for about 15 minutes.