Recipe- Beetroot Shortbread Cookies

Recipe- Beetroot Shortbread Cookies
Print Recipe
"Beautiful pink colored with nutella filled in center beetroot shortbread cookies will defiantly not let your little guests without taste it."
Servings Prep Time
20 cookies 30 Minutes
Cook Time
7 Minutes
Servings Prep Time
20 cookies 30 Minutes
Cook Time
7 Minutes
Recipe- Beetroot Shortbread Cookies
Print Recipe
"Beautiful pink colored with nutella filled in center beetroot shortbread cookies will defiantly not let your little guests without taste it."
Servings Prep Time
20 cookies 30 Minutes
Cook Time
7 Minutes
Servings Prep Time
20 cookies 30 Minutes
Cook Time
7 Minutes
Ingredients
Servings: cookies
Instructions
  1. First of all, lets prepare beetroot puree, for that boil diced beetroot in enough water until soft. When done make a thick puree using just sufficient water. Strain for any unwanted piece and keep aside to cool down.
  2. Now take soften butter and sugar in a wide big bowl and combine well.
  3. Now add 4 tbsp beetroot thick puree and 1 tsp vanilla essence, mix well.
  4. Now strain maida, baking powder and salt over it and mix to combine. (The dough should be sticky) Cover and refrigerate for 30 minutes.
  5. After 30 minutes, line a baking tray with butter paper and preheat the oven at 175°C, also take the cookie dough out of the fridge.
  6. Now take a tablespoon and fill it with cookie dough, grease your palm with butter and roll it lightly to a ball, place over a lined tray. Do the same with whole cookie dough and keep over the lined baking tray.
  7. Now take each ball in your lightly greased palm and make a grove in the center of dough ball using back of deep spoon. Do this with all dough balls and arrange over a lined baking tray.
  8. Now check if oven has been preheated, bake them in a preheated oven for 6-7 minutes.
  9. Take them out of the oven. Now you will notice that grove has gone, so no worries, make groves again with the same spoon while cookies are hot. Do this with all.
  10. Carefully remove each cookie (you will see that bottom of cookie is golden brown) and arrange over a grill to cool.
  11. When they are cooled completely, fill a piping bag with nutella and pipe generous amount of nutella in the center of each cookie.
  12. Serve and Enjoy!
  13. Store in an airtight container.
Recipe Notes
  • While making beetroot puree, do not add too much water, just use sufficient to blend it.
  • Sieve maida, baking powder and salt before adding to butter.
  • Do not add additional salt, if your butter is already salted.
  • The cookie dough must be sticky.
  • Refrigeration of dough will make it easier to shape it.
  • Always keep your palm greased while working with dough.
  • Use same spoon to scoop dough to make same sized cookies.
  • Do not over bake the cookies maximum of 8 minutes is sufficient, otherwise it may result harden cookies.
  • Always cool them on grill.
  • Fill Nutella only when cookies are completely cooled.
  • You may also use any jam instead of nutella to fill up the cookies.
  • Keep the preheated oven and greased tin ready.
  • Mine cookies baked in 6 minutes your may take more or less, all depends on weather condition, type of ingredients and type of oven used, so check it after 6 minutes, otherwise bake for another 1-2 minutes.
  • Click here to check Cake Recipes.
  • Click here for more Sweet Recipes.

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Author: Vibhuti Jain

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