CHRISTMAS RED VELVET CRACKLE BISCUITS
A LITTLE EFFORT
Preparation: 20 minutes Baking: 15–20 minutes
cake flour 180 g cocoa powder 2T baking powder 2t salt ½t butter 115 g, softened brown sugar 250 g, firmly packed vanilla extract 1t large free-range eggs 2 dark chocolate, finely chopped and melted 100 g red food colouring 5–6 T icing sugar 200 g 1 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. 2 Add the vanilla and eggs to the butter mixture, 1 at a time, beating well after each addition. Add the melted chocolate and food colouring and beat until evenly distributed. Add the flour mixture and beat at a low speed until just incorporated.The dough will be quite wet. 3 Place the icing sugar in a shallow bowl. Shape 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 as they will expand while baking. 4 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.