1 cup spelt flour
2 tbsp cocoa powder
1 tsp ground ginger
1 tsp baking powder
1/2 tsp salt
1/2 cup good quality dark chocolate chopped into small chunks
2 tbsp butter
1/2 cup brown sugar
1 small beetroot grated
1 egg and 2 egg whites whisked to fluffy consistency
3 tbsp chopped stem ginger
15-20 pecans or nut of choice
*preheat oven to 175˚C/350˚F
*with an electric hand whisk cream together the butter and sugar
*combine spelt, cocoa powder, ground ginger, baking powder and salt
*add the spelt mixture to the creamed sugar and combine thoroughly
*add the egg and egg whites to the mixture and fold in
*add the beetroot, chocolate chunks and stem ginger and fold in
*spoon 2 tbsp mounds on to a greased baking tray allowing room for spread.
*top each cookie with a pecan.
*bake for 15 minutes or until firm to the touch.
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