Red Velvet Biscuits

    Recipe Picture:Red Velvet Biscuits
    8

    Red Velvet Biscuits

    (71)
    35min


    67 people made this

    These biscuits are just as good as the cake, only on a smaller scale. They melt in your mouth!

    Ingredients
    Serves: 36 

    • 2 cups (250g) plain flour
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 60g dark cooking chocolate, broken into pieces
    • 125g unsalted butter, softened
    • 2/3 cup (120g) brown sugar, firmly packed
    • 1/3 cup (90g) white sugar
    • 1 large egg
    • 1 tablespoon red food colouring
    • 3/4 cup (185ml) sour cream
    • 1 cup (185g) dark chocolate chips
    • Cream Cheese Icing
    • 60g unsalted butter, softened
    • 125g cream cheese, at room temperature
    • 1/2 teaspoon vanilla essence
    • 2 cups (310g) icing sugar, sifted

    Directions
    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 190 degrees C with the rack in the middle position. Grease baking trays or line with baking paper. Sift together the flour, bicarb soda and salt.
    2. Break the chocolate into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts; about 90 seconds. Stir the chocolate until smooth and set aside to cool.
    3. In a large bowl cream 125g butter, brown sugar and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food colouring and chocolate scraping the bowl down regularly until evenly blended; about 30 seconds. Add half of the sifted dry ingredients stirring until well incorporated.
    4. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 5cm apart onto prepared baking trays.
    5. Bake one tray at a time in the preheated oven until they spring back when pressed; about 9 minutes. Cool on the trays for 5 minutes before removing to cool completely on a wire rack.
    6. For the cream cheese icing; cream 65g butter, cream cheese and vanilla until smooth. Blend in the icing sugar in half cup portions until the icing reaches the desired consistency.
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    Reviews and Ratings
    Global Ratings:
    (71)

    Reviews in English (49)

    by
    72

    I served these Red Velvet Cookies at the church baazar last week and they were such a pleasant surprise for everyone. I was given the "Best Cook" award for these tasty bits. I could not get the camera to work as I wanted to try uploading a picture of these on a nice 1940's plate but I had the camera turned around backwards and only took pictures of myself. But perhaps next time I will do it right. Too bad.  -  16 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    57

    These are DIVINE! Any chocolate lover will go banana's for these! We did not have sour cream so we used vanilla yogurt instead, if we had to do this again instead of doing the 3/4 cup of yogurt we would of tried 1/2 cup as yogurt is more runny then sour cream so then we would not of had to add more flour to make these cookies the right consistency. These are so moist and delicious, and the cream cheese frosting is the bomb! Finally they were really red, we got red food coloring from Micheal's and it worked 100 times better then the red you buy in most grocery stores  -  03 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    45

    Wow- these are crazy good! I made my cookies twice as big and they were unbelievably soft and just perfect. I lined my baking pan with foil so I could have the cookies set once out of the oven and place the next batch right in the oven to waste precious baking time. Plus- no clean up afterwards  -  27 Aug 2009  (Review from Allrecipes USA and Canada)

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