CHRIST­MAS RED VEL­VET CRACKLE BIS­CUITS

Woolworths TASTE - - Festive Bakes -

Makes 10

A LIT­TLE EF­FORT

GREAT VALUE

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.

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