These vibrant and charming cookies are filled with goodness and warmth. Would you believe we have hidden beetroot inside? The colour comes form of 100% sparkling vegetable powder.
Red Velvet Spice Cookie Dough
125g softened butter
125g softened butter
1/2 cup brown sugar
1/2 cup treacle
1 egg yolk
2 1/2 cups flour
1 teaspoon baking soda
pinch salt
2 tablespoons freeze-dried beetroot powder
2 tablespoons mixed spice
1 tablespoon ginger
Cream butter and sugar. Mix through egg and treacle. Sift dry ingredients over top and mix to form a rough ball. It will need to be covered and rest in the fridge before shaping or rolling and cooking. Bake cookies at 175' for 6-10minutes depending on thickness.
2 1/2 cups flour
1 teaspoon baking soda
pinch salt
2 tablespoons freeze-dried beetroot powder
2 tablespoons mixed spice
1 tablespoon ginger
Cream butter and sugar. Mix through egg and treacle. Sift dry ingredients over top and mix to form a rough ball. It will need to be covered and rest in the fridge before shaping or rolling and cooking. Bake cookies at 175' for 6-10minutes depending on thickness.
Check out the vibrant red that is achieved in the cookie mix! This colour is retained after baking.
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