Ok, where did January go?
Seriously, did last month not feel like it just flew by? I mean, we didn’t even post anything and it’s so shameful it hurts.
2015, slow down and give us a chance will ya?!
Anyways, February is now upon us and that means that Valentine’s Day is just around the corner. <Insert excessive hearts, flowers, cards and chocolates here>
Now I must admit, I can be a bit of a Valentine’s Day cynic at the best of times (see last years Raspberry Rose Buns post)… however this year I decided to spread the love by making a little something for all the important people in my life, just to remind them I care.
Basically, buying them with food. I’m such a caring person.
So, jumping on the red velvet bandwagon…
Red Velvet Sandwich Cookies!
With cream cheese frosting centres.
And excessive hearts.
To make the cookie dough I started by creaming together the softened room temperature butter with the sugar until pale, light and fluffy.
I then added the eggs, vanilla extract and red food colouring. I used gel food colouring to get a much more vibrant red colour from a smaller amount of dye. How much colouring you add completely depends on how red you dare to go, but bear in mind the colour will be less intense once baked. Basically, go big or go home!
Then I gradually added the dry ingredients – flour, cocoa powder and bicarbonate of soda. It started to come together as a dough, so I switched to kneading it with my hands to make sure it was all well combined to a smooth BRIGHT RED dough. I then wrapped it up in cling film and left it to rest and firm up for 1 hour in the fridge.
Once chilled, I rolled the dough out on a lightly floured surface to about ½cm thickness. I used a fluted cookie cutter (of approx 5cm diameter) to cut out as many round circles as possible. I then took half of these and cut out little hearts from the centre. You can of course use whatever shapes you want!
I baked the cookies on a tray lined with baking paper at 180°C for about 8-10 mins until almost firm to touch (they should firm up completely as they cool). Whatever you do, don’t let them start to brown! I then left these to cool completely.
In the meantime I made the cream cheese frosting filling by beating the softened butter into the icing sugar, being careful not to get covered in a cloud of icing sugar. I still got covered in a cloud of icing sugar.
I then added the cold cream cheese and beat it till fully incorporated to a smooth yet thick mixture.
I spread a teaspoon measure of the filling onto the one of the full circle cookies, then sandwiched with one of the heart cut out cookies.
Makes approximately 50 cookies. That’s a whole lotta love right there!
- For the cookies:
- 250g unsalted butter, room temperature
- 225g caster sugar
- 2 medium eggs
- 2 tsp vanilla extract
- 1tsp red food colouring (more or less to your preference)
- 450g plain flour
- 20g cocoa powder
- 1tsp bicarbonate of soda
- For the cream cheese frosting:
- 300g icing sugar
- 50g unsalted butter, room temperature
- 125g cream cheese, cold
- Cream together the softened butter and sugar till pale and fluffy.
- Stir in the eggs, vanilla extract and red food colouring and combine thoroughly.
- Add the flour, cocoa and bicarbonate of soda and bring together to form a smooth dough.
- Leave to rest for 1 hour in the fridge.
- Preheat oven to 180°C.
- Once chilled, roll out the dough on a floured surface to about ½cm thickness.
- Cut out your preferred shapes and lay on a try lined with baking parchment. Bake for 8-10 minutes, taking care not to let the cookies brown.
- Leave to cool.
- Beat together the icing sugar and softened butter.
- Add the chilled cream cheese and whisk until smooth.
- Spread about a teaspoon of the cream cheese frosting onto one cookie, then sandwich with another.