Beetroot Chocolate Cooler

Name: Beetroot Chocolate Cooler
Cook time: 50 min
Total time: 1 h 50 min
Yield: 50
Ingredients: 240 g Flour; 30 g Cornstarch; 125 g Sugar; 1 pinch(es) Salt; 1 TEASPOON Baking Powder; 125 g soft butter; 2-3 TABLESPOONS Milk; 5-6 Tbsp Beetroot juice; 60 g Rasp chocolate, dark chocolate; 100 g Icing sugar; 2 Disposable gloves; 7-10 Tbsp Cling film; baking paper; 1 One piping bag

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
110 mins

Ingredients

Servings: 50

240 g Flour
30 g Cornstarch
125 g Sugar
1 pinch(es) Salt
1 TEASPOON Baking Powder
125 g soft butter
2-3 TABLESPOONS Milk
5-6 Tbsp Beetroot juice
60 g Rasp chocolate, dark chocolate
100 g Icing sugar
2 Disposable gloves
7-10 Tbsp Cling film
baking paper
1 One piping bag

Directions

1
Mix flour, starch, sugar, salt and baking powder in a bowl. Press a depression in the middle, add butter, milk and 3-4 tablespoons beetroot juice and knead quickly with your hands (use disposable gloves if necessary) to a smooth dough. Finally, knead in the chocolate flakes.
2
Form the dough into a roll of approx. 4 cm thickness/ approx. 38 cm long, wrap in foil and chill for approx. 1 hour. Cut the roll into 6-7 cm thick slices and place them on 2-3 baking trays (32 x 40 cm) lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes until the edges of the thalers begin to brown slightly.
3
Let the finished cookies cool on a cake rack. Mix icing sugar and 2 tablespoons beetroot juice to a smooth glaze. Put the icing in a disposable piping bag and cut off a small tip. Spray the icing in strips onto the cookies and leave to dry.