Red Velvet Cookies

If last weeks ginger treacle cookies tasted like Christmas, I feel these certainly look the part! Although unfortunately they didn’t come out quite like the original photo, I’m blaming the fact that I halved the recipe – so you’ll just have to make lots and lots of cookies. I’m sure you might find one or two or twenty volunteers to consume them! Also worth noting that I just chopped up some white chocolate, whereas the original calls for white chocolate chips, which might make a difference in preventing their discolouration.

2012-12-03 16.15.12

(makes about 36)

290g / 2.25 cups plain flour
2.5 Tbsp cocoa powder
1.5 tsp cornflour
0.75 tsp bicarbonate of soda
0.5 tsp salt
190g butter
300g / 1.5 cups granulated sugar
1 large egg
1 large egg yolk
1.5 tsp lemon juice
1.5 tsp vanilla extract
1 tbsp red food colouring (gel if possible)
75g + 75g white chocolate chips

  1. Preheat oven to 190 degrees.
  2. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside.
  3. Add butter and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes.
  4. Add egg and egg yolk and mix until combine.
  5. Add lemon juice, vanilla and food colouring and mix until well blended.
  6. Slowly add in dry ingredients and mix just until combined.
  7. Mix in 75g white chocolate chips.
  8. Scoop dough out by the heaping tablespoonfuls and roll into rough balls and place on buttered cookie sheets.
  9. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 – 9 minutes.
  10. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.



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