Mmmm… I love the warm smell of cinnamon in the kitchen. Combine with a nice pink colour, make it vegan and get into creativity mode. And why not include everyone around in the “make the most strangely shaped cookie” contest.
When you try these, please share a pic of your cookies with me? I’m curious to see them.
What you need is (about 25 cookies):
For the dough:
2 teacups of white flour
1/2 teacup of sugar
1 tbsp of baking powder
2 tbsp of oil
1 raw pureed beet about 100g
1/2 teaspoon of both cinnamon and dried ginger
For the decoration (optional):
150 g melted black chocolate
peeled raw almonds
Put the flour in a large bowl, make a well in the middle and add all the dough ingredients. Start mixing fist with a fork and when it becomes too thick, use your hands. Go on kneading until all is well absorbed and the dough is homogeneous. It will get a vivid pink colour if you use a raw beet root and a paler one if you use some canned or boiled. Still – no perceptible difference in the taste, it’s just the colour.
Use a rolling pin to flatten the dough (add some flour to prevent sticking) to 2-3 mm thickness and start cutting the cookies from it. If you don’t have any special tools to do this, use a glass (as i did), or your hands, or just your imagination and make any shapes you like. Be the cookie artist 🙂
Preheat the oven to 180-200C and put the cut dough on some baking paper. Make sure you leave some space between them because they will expand a bit.
Bake the cookies for about 10 minutes and take out of the oven. Let them cool for a while and start decorating.
Decorating the cookies
Now this is another moment you can put your creativity in action. I tried to keep it simple – use a teaspoon to place some of the molten chocolate on one side of the cookie and stick an almond on it. Let the chocolate cool.
Consume with moderation as there’s a risk of addiction to these sweet, crispy, pink, vegan cookies.
Vegan is Good!