Beetroot Cookie made by Chef Gautam Chaudhry.
Link to product: http://bit.ly/2zkl7of
- Butter - 1680 gm
- Icing sugar - 930gm
- Beetroot flour - 2160gm
- Rawa - 400gm
- Vanilla essence - 10 ml
- Preheat the oven to 180 degrees Celsius.
- In a mixing bowl add the butter and sugar and mix well till the sugar dissolves.
- Add dry ingredients to the butter mixture and mix without kneading to form a dough.
- Once a dough is ready, keep it in the fridge for 2 hours to set.
- Make rounds of 40 gm and place it on a baking tray.
- Bake it on 180 C for 10-12 minutes.