RECIPE - Red Velvet Cookies with Cream Cheese
We're delighted to share with you the recipe for our red velvet cookies with cream cheese and white chocolate. It's inspired by the Hummingbird Bakery's Red Velvet Cake (a place my daughter had great fun working in over the Summer). Here's our version... Red Velvet Cookies with Cream Cheese!
INGREDIENTS
(Dry)
100 grams fine sugar
150 grams all-purpose flour
2 tablespoons unsalted cocoa powder (more if you want them super chocolaty!)
1.5 teaspoons bicarbonate soda
1.5 teaspoons baking powder
1 small grated beetroot
(Wet)
4 tablespoons salted butter (soft)
1 medium egg
0.5 teaspoon vanilla extract
0.5 teaspoon red food colouring
(Filling)
50g (or desired amount) cream cheese (Philadelphia is best)
50g white chocolate (or desired amount)
METHOD
1. Preheat your oven to 160°C
2. Measure out all your ingredients ready to go
3. Mix together the butter and sugars until lovely and creamy
4. Sift in the flour, cocoa powder, baking powder and baking soda
5. Add in your egg, grated beetroot, vanilla extract and red food colouring. Mix thoroughly to achieve a thick dough
6. Now take a good tablespoon size of mixture and place round ball shapes on your ready prepared baking tray - place a good 1" apart
7. Bake for 12 minutes
NOTES AND TIPS
The dough can be chilled for an hour or so until firm, moulded into a log shape and sliced before baking. The idea is to have halves ready for each cookie. However, to speed things up I made roughly 16 round balls (roughly a tablespoon each) and placed an inch apart on a readily prepared baking tray. When baked, and after cooling, I sliced each cookie in half ready for cream cheese (yummy!)
Keep cookies in the refrigerator. You should have around 16 cookies, good to eat for around 24 hours.
Red Velvet Cookies ready to eat.... yummy!!