These treats are perfect for children's lunch boxes or as a luscious ending to a dinner party, topped with sweetened mascarpone or a scoop of vanilla bean ice-cream.
440g castor sugar
225g plain flour
2½ tbsp cocoa powder
175g butter, melted
1 beetroot (about 180g) grated
60g toasted cashews, coarsely chopped
1. Preheat oven to 160C. Beat eggs and sugar in a large bowl until thick and pale. Sift flour and cocoa powder together and fold into egg mixture. Fold in butter and stir well.
2. Add finely grated beetroot and cashews and stir until smooth. Spoon into a greased, paper-lined 20-centimetre square tin and bake for 45-55 minutes or until cooked. Cool in tin then cut into squares.