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Cooking
Beetroot and Seed Cookies
· 4 servings
Beetroot cookies
You only need 100 g of purée for the beetroot cookies.
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.
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.