If you don’t have a microwave,
boil the whole, unpeeled beetroot until
tender (leaving the skins on prevents them
from becoming waterlogged), then peel
and use as above. For a real cheat, use
400g ready-cooked beetroot – just be sure
to buy the type without vinegar!
Ingredients:For the Brownie Base4 ounces (1 cup) white rice flour2 ounces (1/2 cup) sweet rice flour1/2 cup cocoa powder1/2 teaspoon salt1/4 teaspoon xanthan gum8 ounces (2 sticks) butter, softened14 ounces (2 cups) granulated sugar4 large eggs2 teaspoons vanilla extractFor the Cheesecake Topping:8 ounces cream cheese, softened1/3 cup granulated sugar1 large eggRaspberry Swirl:1/3 cup raspberry jam
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Perfectly sweet sugar cookies are an irresistible treat around the holidays (or any day if we’re being honest). Whether crisp and snappy, soft and chewy, or intricately decorated, there’s a sugar cookie for everyone. Our basic sugar cookie recipe is a favorite in Martha’s kitchen, and for good reason. The recipe is as simple as…
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Add the butter and peanut butter to a microwave-safe bowl and cook on High for 30 secs to melt. Remove from the microwave and stir thoroughly. Allow to cool slightly then add the egg and stir to combine. Grease with butter and line a second microwaveable round dish (about 15cm wide) with cling film. Tip…