Beetroot and cacao cookies (Red Velvet)

(My version of Red Velvet)

Makes 20 cookies, depending on size + 1 big one

 

7 tablespoons oil

1/2 cup beetroot (in vinegar)

1 large egg

1 cup self raising flour

1/2 cup white sugar

1 teaspoon vanilla essence

2 tablespoons cacao powder

 

Preheat oven to 170 oC. Spray 2 baking sheets. Rinse the beetroot under the kitchen tap.  Put in processor and chop fine.  Add the rest of the ingredients.  Mixture is soft, so drop walnut-size portions on baking sheet – about 20 (not too close, they do spread).  On the other sheet, drop 2 big drops.  Bake for 10 minutes.  Let cool.  Sandwich the small ones, as well as the big one together with frosting.

Recipe and photo:  Alma Pretorius