Chocolate Beetroot Biscuits
80g butter, at room temperature
1/2 cup brown sugar
1 tsp vanilla extract
1/2 cup beetroot (grated or pureed)
2 tablespoons cocoa
1 3/4 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
The first step is to roast the beetroots. Then let them cool completely before skinning them and grating or pureeing them for the biscuits.
Pre-heat the oven to 180 degrees C and line a baking tray with non-stick paper (being the end of the week, I only had alfoil, no judging please). In a bowl, beat the butter and sugar together until combined and smooth. Add the beetroot and vanilla extract then beat until the mixture is a bright purple and smooth. Combine the cocoa, flour, baking powder and baking soda, then mix it into the butter batter. Scoop out a teaspoon size ball of batter and place on the baking tray, repeat with remaining batter allowing some space for the biscuits to slightly spread when baking. Pop in the oven and allow to cook for about 10 - 15 minutes (time will depend on size of biscuit). Remove biscuits from oven and allow to cool on tray for a few minutes before transferring to a wire rack to cool completely.
|The roasted beets - look like little gems!|
|Pre-baking. Look at that colour!|
|Fresh from the oven.|