I sure do love red velvet. So when I recently tried red velvet cookies, I couldn’t resist making my own! For those who don’t know, red velvet cake has a light cocoa and vanilla taste made famous by the deep red colour. But be ye not deceived for true red velvet should not be electric red but warm, rich, deep red. Enjoy!
Red Velvet Cookies
- 100g unsalted butter, softened
- 120g caster sugar
- 50g golden syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon red food colouring (I use Wilton Icing Colour Concentrated Gel)
- 140g self-raising flour, sifted
- 10g cocoa powder, sifted
- white chocolate, to decorate
Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5 and line two baking trays with non-stick baking paper.
In a mixing bowl, mix the butter, sugar, golden syrup, vanilla extract and red food colouring with a wooden spoon until smooth. Add the flour and cocoa powder, and mix to form a dough.
Divide the dough into 12 even rounds, placing six on each tray and spacing well apart. Bake for about 10 minutes; they are ready when they have spread to about 10cm across. Allow to cool on the tray for 2-3 minutes before transferring to a wire rack. Once the cookies are cool, melt the white chocolate and use it to decorate.