Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies
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Wheat Almond Flour Beetroot cocoa Pinwheel Cookies are easy to make and yummy to taste. Your kids will love the pinwheel pattern on them. These can be made in black and white by just omitting beet juice and using milk instead. Happy baking friends
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Ingredients
- 2/3 cup butter or ghee, I used ghee
- 3/4 cup Sugar
- 1 1/4 cup wheat flour
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup almond flour +1/4 cup
- 1/4 teaspoon Salt omit if using salted butter
- 1/2 teaspoon baking powder
- 1/4 cup cocoa powder unsweetened
- 3/4 beetroot juice small sized, grated and extracted
- Milk as required.
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Instructions
- Wash peel clean beetroot. Grate and squeeze the juice out of it and keep aside.
- Sieve all the dry ingredients in wheat flour + 1/2 cup almond flour + salt + baking powder except cocoa powder and 1/4 cup almond flour.
- In a bowl add sugar and ghee and beat it till fluffy. Add vanilla extract and egg and beat in.
- Gently add the sieved dry ingredients in the wet mixture and fold in.
- At this point the dough will look dry. Divide in 2 halves and keep in separate bowls.
- In one half dough add 1/4 cup almond flour and beetroot juice and bring the dough together. If you want white color. Just add milk instead of beet juice.
- In another half add cocoa powder and little milk and bring the dough together.
- Cover both dough in a cling wrap and keep in refrigerator for 30 minute.
- After half hour remove from fridge and roll on a lightly floured surface into 12-14 inch long rectangle. Do this with both dough. You can do the rolling by placing dough between plastic sheets.
- On a long cling film place dough one above the other. Start to roll them like a spring roll with the help of cling wrap.
- Slowly apply pressure so that there are no air pockets while making the roll.
- Cover tightly with cling film and store in refrigerator.
- Preheat the oven. Remove from fridge and keep the rolled cookie dough out on kitchen counter for 5 minutes.
- Cut into circles and arrange on baking tray 3cm apart from each other. Bake on 180C for 20 minutes.
- They will be soft when hot. They will turn crunchy when cooled.
Notes
P.S.-After straining beet juice the byproduct can be used in curries or salad.
After sieving dry ingredients the remainder coarse flour can be added in our regular chapatti dough. This recipe yielded 24 cookies. It depends on the thickness of your cookies.
After sieving dry ingredients the remainder coarse flour can be added in our regular chapatti dough. This recipe yielded 24 cookies. It depends on the thickness of your cookies.
Recipe Nutrition
Calories: 540 kcal | Carbohydrates: 60 g | Protein: 8 g | Fat: 32 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 98 mg | Sodium: 377 mg | Potassium: 160 mg | Fiber: 4 g | Sugar: 31 g | Vitamin A: 808 IU | Vitamin C: 1 mg | Calcium: 72 mg | Iron: 3 mg
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