Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, beetroot/spinach cookies. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Beetroot/Spinach Cookies is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Beetroot/Spinach Cookies is something which I have loved my whole life. They are fine and they look wonderful.
Browse For Yummy & Hassle-Free Cookie Recipes From Kraft®. These beet recipes are easy to make and showcase the best ways to eat this healthy bright pink root vegetable! What are the best ways to eat beets?
To begin with this recipe, we have to first prepare a few components. You can cook beetroot/spinach cookies using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Beetroot/Spinach Cookies:
- Make ready 75 gms Salted butter
- Make ready 60 grams powdered sugar
- Take 100 gms Maida
- Take 1 tbsp raw spinach puree
- Take 1 tbsp raw Beetroot puree
Beetroot with its juicy, red appearance is a versatile superfood that can be turned into anything. Bake it, boil it, shred or juice it - here are our favourite recipes. Check out the best beet recipes, as well as techniques and tips for cooking with beets, from the chefs at Food Network. Enjoy beetroot recipes for salads, risottos or soups with a dollop of cooling soured cream.
Instructions to make Beetroot/Spinach Cookies:
- Cream butter and sugar till very light and fluffy. Add maida gradually and mix well with spoon or spatula to get a soft dough. Divide a dough into 2 equal portions. Add spinach puree in one portion and mix well to get green dough. Add Beetroot puree in the other portion to get pink dough.
- Preheat the oven at 160 degrees Celsius line the baking tray with butter paper or parchment paper. Stuff both the doughs in the two different piping bags with star nozzle and pipe the desired shape.Bake 160 degree Celsius for 8-10 minutes. Let it cool to become crisp.
- Crispy,Tasty, healthy, colorful cookies are ready to serve.
The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes. Fold foil around beets, sealing tightly. Open foil carefully to allow steam to escape. Place beets in a large stockpot with water to cover. If beets are large, cut them into quarters.
So that is going to wrap it up with this exceptional food beetroot/spinach cookies recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
