Beet Whoopi Pies

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Beet Whoopi Pies

Yield 6

Author Lucy Tweed

Cook time

1 Hour

Total time

1 Hour

Perfect for Fathers Day - even for beet haters!!!

Ingredients

Beetroot Jam

• 1 large beetroot, leaves trimmed and skin on
• 1⁄4 cup (55 g) caster (superfine) sugar

Filling

• 1 cup (230 g) cream cheese
• 1⁄2 cup (60 g) icing (confectioner’s) sugar

Pies

• 1⁄2 cup (125 g) cold unsalted butter, coarsely chopped
• 1 cup (220 g) firmly packed soft brown sugar
• 1 large cold egg
• 1 1⁄2 cups (220 g) plain (all-purpose) flour
• 1⁄2 cup (40 g) unsweetened cocoa powder, sifted
• 1⁄2 teaspoon bicarbonate (baking) soda
• Pinch of fine salt
• 1 1⁄2 cups (225 g) dark chocolate, chopped, and/or choc chips, or a mix of dark and milk chocolate

Instructions

Beetroot Jam

1. Steam the beetroot for 20–30 minutes until it's tender and can be easily pierced with a sharp knife.
2. Allow the beetroot to cool, then peel and blitz it in a food processor.
3. In a small saucepan over medium–high heat, combine 1⁄2 cup (125 ml) of the beetroot purée and the caster sugar. Stir and bring to a boil.
4. Reduce the heat to low and let it simmer for 2–3 minutes, until the mixture reduces by half. Remove from heat and let it cool. This will yield 1⁄4 cup (60 ml) of beetroot jam. Set aside.*

Filling

1. In a stand mixer with a paddle attachment, beat the cream cheese and icing sugar on medium–high for 3 minutes until smooth. Transfer the mixture into a piping bag and refrigerate.

Pies

1. In the stand mixer, cream the butter and sugar on low for 8 minutes, until pale and creamy.
2. Add the egg and beat until combined. Add the flour, cocoa, bicarbonate soda, salt, and half of the beetroot jam. Beat on low speed until a soft cookie dough forms, around 5 minutes.
3. Gently stir in the chunks of chocolate by hand.
4. Divide the dough into six pieces, around 150 g (5.5 oz) each. Split each piece into 2/3 for the base and 1/3 for the top.
5. Mold each base into an 11 cm (4.25 inch) patty with a slight indent in the center to hold the cream cheese and jam. Mold the top pieces into slightly smaller, 9.5 cm (3.5 inch) lids.
6. Pipe 1 tablespoon of cream cheese mixture onto the center of the bases and add 1 teaspoon of beetroot jam on top. Seal the whoopie pies by placing the lids on and pressing the sides to enclose the filling.
7. Place the assembled whoopie pies on a baking tray lined with parchment paper and freeze for 20 minutes.
8. Preheat the oven to 180°C (350°F) conventional.
9. Bake the whoopie pies for 20 minutes, then allow them to rest on a wire rack for 10 minutes before indulging. Be cautious of the hot filling!

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.