Another of my juicing pulp adventure. I have come to realize how tasty the juicing pulp can be, and wonder why nobody did a book on this?! Maybe because juicing is a relatively new thing, or maybe because adding butter or sugar to the diet contravenes the principle of juicing?
I am not sure, I just believe in moderation, so eat everything in moderation.
After thinking through the ingredients I wanted to use for this, I searched through the internet to find no such recipe. So I decided to work out what I think works.
I got some inspirations from the custard butter cookies that I used to bake when I was a child. I really like the wonderful aroma of that Indian snack, so that’s why I shaped it that way initially. However, I soon realize it is not as feasible as using a piping bag, since the juicing pulp makes the batter wetter than the usual Indian custard butter cookies.
So here it is. I think they are great as snacks and as alternatives to your biscuits or butter cookies. These are high in fat and sugar, so still go easy on them!
Carrot-pulp Custard Butter Cookies
- 100 g Apple beetroot and carrot pulp (any ratio)
- 100 g Self-raising Flour
- 50 g Plan Flour
- 155 g Custard Powder
- 250 g Unsalted Butter at room temperature
- 180 g Icing Sugar
- 1 tsp Sea salt
- 1 Egg optional
- Preheat oven at 180°C.
- Cream the butter and icing sugar until almost white.
- Emulsify the egg into the creamed butter and sugar mixture.
- Stir in the juicing pulp and salt.
- Fold in the flours and custard powder carefully but thoroughly.
- Do not overstir.
- You can either pipe the cookies using a star nozzle or roll them into balls and press them down into discs using a fork.
- Bake for 15-20 minutes until light brown, on a medium height rack.