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

Ingredients
  

  • 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

Instructions
 

  • 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.

 

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