Friday, June 30, 2017


Who says red velvet cookies are only for Valentine's day? These beauties can be a perfect adornment to any of your cookie platters. Soft, chewy and with an almost brownie-like texture, these are a showstopper. And don't let the small batch fool you, these red velvet cookies are huge, and one of them is a perfect serving size.

120 grams butter, softened
150 grams icing sugar
1 egg
1 teaspoon red food colouring
2 teaspoons vanilla
150 grams flour
3 tablespoons cocoa powder
¾ teaspoon baking powder

Beat the softened butter and icing sugar, on high, for about 2 minutes, until light and fluffy. Add the egg, vanilla and food colouring and beat really well, for about 2 more minutes. The batter should be smooth and creamy. Sift in the cocoa powder, and beat until completely smooth. Sift in the flour and the baking powder and blend completely with a mixer on medium. Using a large cookie scoop (5 cm in diameter), take out portions of cookie batter, and place them on a cookie sheet lined with baking paper. Space them at least 5 cm apart, because they spread quite a bit. If you have a cookie sheet that is on the smaller side, you might have to bake these in two batches. Gently flatten the top of each cookie, and bake them in a preheated oven, at 180˚C (350˚F), for 12-15 minutes. Let them cool for about 5 minutes on the sheets, then remove and serve. Yields 11 large cookies.