Homemade oatmeal cookies with beetroot and ginger
6 servings
90 minutes
Homemade oatmeal cookies with beetroot and ginger are an amazing combination of traditional flavor and unexpected ingredients. Beetroot adds a slight sweetness and rich hue to the cookies, while ginger provides a spicy kick and pleasant warmth. Oats make the texture crumbly and tender. This recipe originates from European cuisine, where natural products and spices are favored for creating rich flavor compositions. The cookies are perfect for cozy tea time on cool days, offering a sense of comfort and home warmth. They can be decorated with powdered sugar and cinnamon to enhance the spice aroma. Such a treat not only delights the taste but also looks festive – vibrant colors make it especially appealing. Enjoy this unusual dessert that will surprise you with its balance of sweetness and spices.
1
Mix flour with oatmeal, add ginger, cinnamon, cardamom, clove, and baking powder. Stir.
- Wheat flour: 150 g
- Rolled oats: 150 g
- Grated ginger: 2 teaspoons
- Cinnamon: 2 teaspoons
- Cardamom: 1 teaspoon
- Ground cloves: 0.5 teaspoon
- Baking powder (raising agent): 2 tablespoons
2
Chop the beetroot a little with a blender. In a separate bowl, beat the butter with sugar using a mixer. Add eggs and beetroot. Mix well.
- Beetroot: 150 g
- Butter: 100 g
- Sugar: 10 teaspoons
- Chicken egg: 2 pieces
3
Combine both mixtures and mix again using a mixer. The dough will be soft and sticky. Wrap it in plastic wrap and place it in the refrigerator for one to one and a half hours.
- Wheat flour: 150 g
- Rolled oats: 150 g
- Grated ginger: 2 teaspoons
- Cinnamon: 2 teaspoons
- Cardamom: 1 teaspoon
- Ground cloves: 0.5 teaspoon
- Baking powder (raising agent): 2 tablespoons
- Beetroot: 150 g
- Butter: 100 g
- Sugar: 10 teaspoons
- Chicken egg: 2 pieces
4
Take the dough, divide it into 4 parts, put 3 parts back in the fridge, and roll out one part very thinly on parchment paper to cut out shapes using small cutters.
5
Remove excess dough, transfer the cookies on paper to a baking sheet and place in an oven preheated to 180°C. Bake for 5–7 minutes until golden brown. Repeat with all the dough. Serve the cookies dusted with powdered sugar mixed with cinnamon.
- Icing sugar: 1 teaspoon
- Cinnamon: 2 teaspoons
