Tired of giving Carnation flower during Mother’s Day? Don’t worry! Now you can turn it into edible, healthy, aromatic and pinkish carnation cookies!
Preparation time: 45 minutes
Baking time: 20 minutes
Yield: 10 cookies
Ingredients:
Ingredients for flower petals:
- 10 g etblisse Pinky Glow
- 67 g etblisse Organic Unbleached Wheat Flour
- 30 ml etblisse OYA Beet’n Grains
- ⅛ teaspoon Biogreen 84 Live Sea Salt
- 67 g vegan butter (unsalted)
- 17 g corn starch
- 15 ml beetroot juice
Ingredients for leaves:
- ½ scoop Biogreen Organic Green Balance Powder
- 30 g Japanese sweet potatoes puree
- 10-20 ml water
Instructions:
Preheat oven to 160°C.
(For flower petals)
- Uses the mixer to mix soften butter, OYA Beet’n Grains and corn starch at low speed for about 1 minute.
- Gradually add in etblisse Pinky Glow, flour, beetroot juice and salt. Mix till well combined.
- Transfer the mixture into a cut pipping bag filled with #126 pipping tip.
(For leaves)
- Using another bowl to mix the Japanese sweet potato puree with Green Balance Powder and water until all ingredients is combined.
- Transfer the mixture into a cut pipping bag filled with #67 pipping tip.
- Design the cookies into carnation shape by pipping both flower and leaf mixture accordingly.
- Place the piped cookies in freezer for 15 minutes before baking.
- Bake cookies in preheated oven (160°C) for 20 minutes.
- The cookies will be soft when they are just out of the oven. Let the cookies cool in the pan before gently removing and serving them.
Health Tips:
- Etblisse Pinky Glowis a specially formulated, all-in-one superfood beauty drink derived from 32 types of plant-based ingredients consist of green vegetables, wholegrain, sprout, nuts and seeds. It helps to bring out pinkish, radiant and youthful look in everyone from the inside out with its 6 cores, including plant-based superfood collagen boosters, 5-colours anti-aging antioxidants and gut-detoxing fibre.
谁说母情节只能送妈妈康乃馨花束？有了这个食谱，今年的母情节妈妈就能收到自己爱心手作的健康高颜值康乃馨曲奇饼，好看又能吃不是更好吗？
准备时间：45分钟
烘焙时间：20 分钟
成品：10 个曲奇饼
材料:
花瓣：
- 10 克 etblisse粉妍透亮饮
- 67克etblisse有机无漂白面粉
- 30毫升etblisse OYA Beet’n Grains
- ⅛ 茶匙Biogreen84 Live海盐
- 67 克纯素黄油（无盐）
- 17 克玉米淀粉
- 15 毫升甜菜根汁
叶子：
- ½勺 Biogreen有机大小麦苗粉
- 30 克日本番薯泥
- 10-20 毫升纯净水
制作方式:
预热烤箱至160°C 。
(制作花瓣面糊）
- 将室温软化后的黄油,OYA Beet'n Grains和玉米淀粉放入搅拌碗中，使用手动搅拌器低速搅拌约 1 分钟。
- 慢慢加入etblisse Pinky Glow、面粉、甜菜根汁和盐。搅拌至充分混合。
- 将面糊填满裱花袋后，套上126号的裱花嘴。
（制作叶子面糊）
- 在另一个碗里将番薯泥、大小麦苗粉及水均匀混合。
- 将面糊填满裱花袋并套上67号的裱花嘴。
- 将康乃馨形状的曲奇挤好后，放入冷冻库约15分钟让其定型。
- 置入预热的烤箱烘烤20分钟。
- 刚出炉的饼干会比较软，可让其静置冷却后再享用。
健康提示:
- Etblisse 粉妍透亮饮由32 种植物性成分调配而成，包括绿色蔬菜、全谷类、坚果和种子等多种超级食物，全方位打造出由内而外焕发的魅力。此外，它也以6 核心，如植物性胶原蛋白合成营养素、5 色抗衰老抗氧化剂、肠道排毒纤维等，帮助促进粉润、透亮且年轻活力的肌肤。