Crispy seaweed comes to mind at 3:00 a.m.
Thin shreds of seaweed coated in crunchy yumminess—it reminds me of the time when I was living in London.
A firm favourite in my family when lunchtime calls for a buffet of Chinese food at our regular restaurant in India Dock Rd, Poplar. In reality, I only have julienned beetroot.
I decided to dry the cuts of beets until crispy—when you bite into them, they’re still slightly plump. Overdrying the beets will taste like molasses. Incorporating the beets into a cookie dough seemed a bit extra at first, but we love extra.
75 g Rice flour
125 g Rolled oats (regular)
85 g Caster sugar
125 g Butter
1 Egg yolk
75 g Beetroot (dried, raw beetroot, or finely chopped can do as well)
50 g Apple (dried, finely chopped)
1. Preheat the oven to 200 degrees Fahrenheit/180 degrees Celsius, gas mark six.
2. Line two baking sheets with parchment (baking paper).
3. In a large bowl, mix the flour, oats, and sugar. Rub the butter into the flour (as if you’re making a shortcrust pastry) until it looks like a crumble topping. Add the egg yolk and combine. Add apple and beetroot, and incorporate well.
4. Using a tablespoon, scoop out spoonfuls at a time onto the baking sheets. Make sure you leave enough space in between. I do six cookies per sheet.
5. Using a fork dipped in cold water, press down the mixture, thereby flattening/shaping it.
6. Bake for 13 minutes or until golden brown. Leave to cool completely before devouring it.