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Shortbread with Beetroot Glaze

Updated: 5 days ago

yield: 16 cookies

Ingredients:

  1. 440g plain flour

  2. 220g unsalted butter at room temperature

  3. 1/4 teaspoon salt

  4. 110g caster sugar

  5. 220g icing sugar (more if needed)

  6. 1 teaspoon vanilla

  7. 2 tablespoons fresh lemon juice

  8. 2 teaspoons lemon zest

  9. 1 medium size beet

Method:

  1. Combine flour and salt together in a small bowl and set aside

  2. zest the skin of your lemon, about two teaspoons or so and add to the flour mixture

  3. in a medium size bowl cream the butter with an electric mixer until smooth. add in 1/2 sugar and beat for another minute or two. next add the vanilla and beat until mixed. slowly add the flour mixture and stir by hand until just combined. do not over mix!

  4. place the dough on a piece of plastic wrap and press into a disk shape. let refrigerate for at least an hour and up to overnight.

  5. preheat the oven to 190C/375F and take the chilled dough and roll it out on a floured surface until about 1/4 inch thick. cut into desired shape and place on a lined cookie sheet, put in the refrigerator to chill for 10-15 minutes. remove and place in oven and bake for 8 – 10 minutes.

Glaze: 

  1. Preheat your oven to 230C/450F and peel the skin from your beet and cut into quarters (optional: coat them with a bit of coconut oil and a few pinches of sugar before placing them in the oven)

  2. roast them in the oven for 30-35 minutes or until tender. remove and let cool completely. place the cooled beets in a blender with a 1/2 cup of water. blend on high until the beets form a puree. the important part here is that it’s smooth, no lumps.

  3. place the remaining 220g of icing sugar in a bowl and add some of the beet puree and two tablespoons of lemon juice. whisk until combined and completely smooth, no lumps!  the colour of the frosting will lighten and become thicker the more sugar you add so this is all personal preference. if it’s too dark add more icing sugar, too thick – add more puree.

  4. frost the cooled biscuits with the beet glaze!

one quick tip – use the best quality butter you can find. when there are so few ingredients the taste of the butter really stands out. no butter substitutes, the real deal!

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