Charming Red Beet & Purple Sweet Potato Sakura Cookies
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Happy Mother's Day Weekend!! Satisfy your mom's sweet tooth on her special day with this “bouquet” of delicious & charming Red Beet & Purple Sweet Potato Sakura Cookies made from using Suncore Foods® Red Beet & Purple Sweet Potato Powders. A dessert fit for a queen that are as sweet as our mom that's sure to make mom feel extra-special.
[ingredients]
Cookies:
240g all purpose flour
60g powdered sugar
2 tsp Suncore Foods® Red Beet Powder
2 tsp Suncore Foods® Purple Sweet Potato Powder
100g dairy free butter
45g soy milk
1 tsp vanilla extract
1/4 tsp salt
Cream:
58g vegan margarine
1 cup powdered sugar *120-140g
1-2 tbsp soy milk
1 tsp vanilla extract
Pinch of Suncore Foods® Rose Salt
Raspberry Jelly:
200g raspberries
3 tbsp water
3 tbsp sugar of choice
1/2 tsp agar-agar powder
1 tsp Suncore Foods® Red Beet Powder
[/ingredients]
1. Cookies — In a stand mixer, cream the butter and vanilla for 2 mins. Add in flour, powdered sugar, Suncore Foods® Red Beet Powder, Suncore Foods® Purple Sweet Potato Powder, salt and mix into a dough. Cover dough with plastic wrap and chill in the fridge for 15 minutes. 2. Preheat oven to 170c. Roll dough out onto a piece of parchment paper and cut out the dough using a cookie cutter. Bake cookies for 10 to 12 mins. Allow cookies to cool completely. [/directions]
Click Here for Step-by-Step Directions ▼
3. Beat together filling cream ingredients. The mixture will seem very dry at first, but will eventually begin to clump together.
4. Add the raspberries, sugar and water into a saucepan over a medium heat. Mash the raspberries as they begin to heat up. Then add in agar and whisk until agar is completely dissolved (about 2 mins) Stirring constantly. Whisk in Suncore Foods® Red Beet Powder. Let it simmer on low for 30 secs. Remove from heat and let cool.
