Red velvet cookies
Total time:Plus cooling time
Skill level: Easy peasy
Costs: Cheap as chips
Show someone how much you care for them by baking a batch of these bright shortbread hearts. They are so easy to make and will disappear quickly from the cake tin if you donít hide them away! You will need to use concentrated paste food colours from a supermarket or cake decorating store to give you this deep red shade. Liquid food colourings will make the dough too soft and sticky to work with. Add the colour a little at a time to the butter and sugar to give a deep shade, but remember the mixture will go paler when the flour is added. Of course you donít have to use food colouring in the mixture - they are just as delicious without!
- 100g butter, softened
- 100g caster sugar
- Red paste food colouring
- 1 medium egg
- 1 tsp vanilla extract
- 200g plain flour
- 1/2 tsp baking powder
- pinch of salt
These biscuits will keep well in a cake tin for up to 1 week.
- Place the butter and sugar in a mixing bowl and beat with a wooden spoon until creamy in texture. Beat in enough food colouring to give a good red colour.
- Beat in the egg and vanilla extract, then stir in the flour, baking powder and salt, beating until it forms a firm dough. Bring the mixture together into a ball with your hands, then wrap in cling film and chill for about an hour.
- Preheat the oven to 170 C/ 150 C Fan/Gas Mark 5. Roll the dough out on a lightly floured work surface until itís the thickness of a pound coin. Using a heart shaped cutter, cut out the biscuits and place on baking sheets lined with baking parchment. Re-roll the trimmings to make more biscuits.
- Bake the biscuits for 8 Ė 12 minutes until just firm to the touch. Allow to cool for 10 mins before placing on a wire rack to cool completely.