Thursday, 7 July 2016

Red Velvet Cookies

Well, hello again! I know you may be surprised by the title of this entry, as my last post was also about cookies…. But since recently summer has started and many pool parties are happening, cookies are a great choice to bring to any celebration. At least that’s what I think, as you can vary the flavours to make them sweet and refreshing or just simply delicious!

The cookies I’m showing you today aren’t the most refreshing, instead they give you a feeling of comfort and they are especially chewy and crunchy!

They are very simple (quite like the last recipe) to make; they involve the same mixing process and cooling, although these are then covered in icing sugar, to give them an extra level of crunchiness.

Red Velvet cookies:

200g of plain flour
20g of cocoa powder
1 tsp of baking powder
1/4 tsp of salt
115g of butter (softened)

150g of light soft brown sugar
50g of caster sugar
1 large egg (if possible free-range)
2 tbsp of natural yoghurt
1.5 tsp of vanilla extract
1.5 tsp of red food colour paste
white chocolate chips/ chocolate m&m’s

icing sugar

(This is how the texture should look like , these are last post's cookies)

First of all, place all the dry ingredients in a medium sized bowl and whisk them together. Then, in a bigger bowl beat together the butter and both sugars with the salt. When those are nicely beaten, on a slower speed add in the egg. When the egg is fully combined add in the yoghurt. Now, mix the vanilla extract with the food colouring so it will be easier to combine into the mixture. 

After all the wet ingredients are combined, gently add in all the dry ingredients in about 4 or 5 batches of flour. This will make sure that you are left with a smooth batter with no flour lumps. Use a spatula to stir in the dry ingredients instead of an electric mixer. This will probably take you more time and your arm may hurt a bit... but the cookies will end up much softer and lighter in texture this way! When the batter is ready add in your desired chocolate of chocolate candy and again stir in gently. When that is done, cover the bowl in plastic wrap and place it in the fridge for at least one hour.

Preheat your oven to 175ºC

When one hour has passed, take the plastic wrap off the bowl and gently cover your hands with icing sugar. Tip* try to get hold of some disposable plastic gloves to roll out the cookies, as they have food colouring in them they could stain your hands!

Tip* I like to measure each dough ball to make them all as even and equal as possible, although this is totally optional. Cover your hands/gloves with icing sugar and measure out dough balls and then roll them again with icing sugar. Place them on a cookies sheet with parchment paper on. Remember to space each ball out because these expand quite a bit! 

These cookies are best eaten after five minutes outside of the oven!

I hope you liked this recipe and stay tuned to the blog, as shortly I'll be posting a blog entry about my visit to Austria.

Thanks for reading my blog x

Lucia x

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