Preparation of Beetroot Savory Cookies

• Blend the beetroot, then add it to a stand mixer with the flour and give it an initial mix using the paddle attachment.

  

• Now add the grated Grana Padano cheese, two pinches of salt, and a pinch of pepper. Restart the mixer for a couple of minutes.

  

• Now add the diced butter and mix until the butter is well incorporated into the cookie dough.

  

• The dough you will get will be crumbly and, once removed from the mixer, should be kneaded by hand for a couple of minutes. Then form a ball, wrap it in plastic wrap, and let it rest in the fridge for about half an hour.

  

• Take the dough ball out of the fridge, place it between two sheets of parchment paper, and roll it out to a thickness of about 1/4 inch.

  

• Cut out the cookies in any shapes you like and place them on a baking sheet lined with parchment paper.

  Bake at 356°F for 12/13 minutes.

  Once baked, the cookies should be allowed to cool before serving.

  

• And voilà… now your cookies are ready to be served.