Ingredients
Equipment
Method
Baking Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the unsalted butter, granulated sugar, and powdered sugar until fluffy.
- Add the egg and rose water, mixing until combined.
- Stir in the beetroot puree.
- In a separate bowl, combine the all-purpose flour and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop out dough and place on a baking sheet lined with parchment paper.
- Bake in the oven for 15 minutes or until lightly golden.
- Remove from oven and let cool before decorating with edible rose petals and melted white chocolate.
Nutrition
Notes
These cookies can be customized with different purees or add-ins for varied flavors and textures.