(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
