Beet syrup (2 cups of beet sugar dissolved in 1 cup of water)
3 to 3 1/2 tablespoons
Vanilla extract (optional)
Cocoa powder (for the cocoa flavored kind)
Prepare 2 bowls. Combine the dry ingredients and wet ingredients respectively in each bowl and mix well.
Add the wet ingredients into the dry ingredients and mix well.
If you will be cutting out shapes with cookie cutters, bring the mixture together into a small ball, wrap with cling film and chill in the fridge for 30 minutes.
If you will be slicng the dough like icebox cookies, bring the mixture together into the shape of a cylinder with a diameter 3-4 cm, and allow it to rest.
Roll the dough out into a 4-5 mm thickness with a rolling pin between cling film, and cut out shapes with cookie cutters. For the cylinder-shaped dough, slice into a 1-cm thickness.
Bake in the oven for 15 minutes at 180℃. Adjust the baking time depending on your oven.
I made plain cookies and cocoa-flavored cookies. The star shaped cookie gift bags are ready.
Story Behind this Recipe
For a Christmas gathering, I wanted to make some allergy-free gift bags. It's so wonderful that everybody can enjoy something together! Macrobiotic recipes are simple, easy, delicious, and make clean up easy, so I love them.
You can make any flavored cookies using this recipe. it's delicious with cocoa, matcha, or tea. The cocoa powder blends in really well if you add it into the wet ingredients.