Red velvet crackle biscuits

Red velvet crackle biscuits

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Ingredients

  • 180 g cake flour
  • 2 T cocoa powder
  • 2 t baking powder
  • ½ t salt
  • 115 g butter, softened
  • 250 g firmly packed brown sugar
  • 1 t vanilla extract
  • 2 large free-range eggs
  • 100 g dark chocolate, finely chopped and melted
  • 5–6 T red food colouring
  • 200 g icing sugar

Cooking Instructions

Preheat the oven to 180°C.

Whisk the flour, cocoa, baking powder and salt. Beat the butter and brown sugar using an electric mixer at a medium speed until light and creamy.

Add the vanilla and eggs, 1 at a time, beating well after each addition. Add the melted chocolate and food colouring and beat until evenly coloured. Add the flour mixture and beat at a low speed until just incorporated.

Place the icing sugar in a shallow bowl. Roll the dough into golfball-sized balls, the roll each ball in icing sugar, coating generously. Place the cookies on lined baking trays leaving space between them.

Lightly flatten each ball with the palm of your hand and bake for 15–20 minutes, or until deep cracks appear on surface. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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Comments

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    Sarah Borchert
    February 12, 2019

    Looks amazing! Plus I’ve been looking for a recipe that uses muscavado sugar – I bought some a while back and haven’t known what to do with it. Now I do :)