URGENT UPDATE: Please note the kff website will be unavailable and it won't be possible to order between 7:00pm-9:00pm Sunday 12th July.
To help us manage deliveries efficiently, online orders cannot be placed after 2pm. Orders placed before 2pm will be delivered the next available delivery day, orders placed after 2pm will be delivered on the next available day (not next day).
Place the flour, salt and egg whites into a large bowl and mix. Add the water a little at a time until you have a smooth dough. Roll the dough out on floured surface to roughly the thickness of a pound coin. Place the dough onto a baking sheet lined with parchment paper.
Place the beetroots in the middle of the dough, then pull the dough up around the beetroots, pressing the dough together to seal them in. Bake at 160*c gas 3 for about 2 hours (this really depends on the size of the beetroots. Larger ones will take 2.5 – 3 hours. Leave the dough to cool before breaking open to retrieve the beetroots.