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  2. Baking

Red Velvet and White Choc Cookies

You're going to want to make a double batch of these beauties - they'll go fast! - by Mel Burge
  • 11 Oct 2019
Red Velvet and White Choc Cookies
Prep: 20 Minutes - Cook: 40 Minutes - Easy - Serves 16
Proudly supported by

TIP! Cookies can be made up to three days ahead. Store in an airtight container at room temperature. For a change, replace White Choc Bits with milk or dark.

Ingredients

250g unsalted butter, chopped, at room temperature

¾ cup caster sugar

¾ cup firmly packed brown sugar

1 teaspoon vanilla extract

1 egg, at room temperature

1 tablespoon liquid red food colouring

2 cups plain flour

¼ cup cocoa powder

1 teaspoon baking powder

1 cup White Choc Bits

290g bag White Choc Melts

Method

  1. Grease and line three large oven trays with baking paper. 

  2. Beat butter, sugars and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in egg, until just combined. Beat in colouring. Transfer to a large bowl. 

  3. Stir in combined sifted flour, cocoa and baking powder until combined. Stir in Choc Bits.   4 Spoon level ¼ cups of mixture, about 5cm apart, onto prepared trays. (About six on each tray.) 

  4. Cook two trays, in a moderately slow oven (160C), swapping halfway, for about 18 minutes, or until just firm to touch. Remove. Stand on trays for 5 minutes. Transfer to wire racks to cool completely. Repeat with remaining tray.

  5. Place Choc Melts in a small microwave-safe bowl. Microwave on High (100%), stirring every 20 seconds, for about 1 ½ minutes, or until melted. Remove. 

  6. Working with one cookie at a time, half dip in chocolate, allowing excess to drain away. Place onto trays lined with baking paper to set. 

  • Baking
  • white chocolate recipe
  • biscuit and cookie recipe
Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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