Saturday, February 13, 2016



Eggs - 2
Melted and cooled butter - 1/2 cup
Sugar - 1 cup
All purpose flour - 4 cups
Vanilla sugar - 1 pack/7 gms (or vanilla essence - 1 2 tsp)
Beetroot juice (extracted without water) - 7 tbsp ( or pink food color)


Grate beetroot and extract juice without adding water. Or use a juicer to extract juice. We need 7 tbsp juice. Beat eggs in a vessel. Then add sugar, vanilla sugar and butter one after another and beat well.

Now add 4 tbsp beetroot juice and mix well.

Then add all purpose flour little by little and mix well. Knead to a loose dough. Finally add another 3 tbsp juice to get a nice color and refrigerate for 30 minutes.

Preheat oven in 180 degrees Celsius. Shape the dough to heart shaped cookies.

Bake for 7 minutes if you need it in pink.

But pink cookies wont stay good more than 3 days. If you want to store long then bake for 10 minutes. This stays long but color will be brown.


Pink food color can be added for a better result. I don't want to add artificial color. So I used beet juice.

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