Red Velvet Crinkle Cookies
Ingredients
100 g unsalted butter, Cut the butter into cubes and leave at room temperature to soften
100 g brown sugar
150 g granulated sugar
1 egg
2 tsp. vanilla extract
1 tsp. red gel food colouring
250 g plain flour
1.5 tsp. baking powder
2 cocoa powder
0.5 tsp. salt
100 g caster sugar
100 g icing sugar
icing sugar, as needed
Instructions
STEP 1/5
Line the baking tray with parchment paper
Lift the Cooking Chef head and fit the heat shield
Fit the Creaming Beater to the machine
STEP 2/5
Attach the Cooking Chef bowl to the machine
Add Ingredients 1 (butter, sugar) into the Cooking Chef bowl, fit the splash guard
Mix on speed 4 for 1 minute
STEP 3/5
With the machine running, add Ingredients 2 (egg, vanilla, red food gel) to the bowl
Mix on speed 3 for 1 minute
STEP 4/5
Sift Ingredients 3 (flour, baking powder, cocoa powder, salt) into the Cooking Chef bowl
Mix on speed 2 for 1 minute
STEP 5/5
Roll the dough into balls about 40 g each.
Add the first 2 items of Ingredients 4 (sugar, icing sugar) into two separate small bowls
Roll the dough balls in the caster sugar first and then the icing sugar until coated
Transfer the balls onto the baking tray, spaced out evenly
Chill in the fridge for 1 hour
Pre heat the oven to 180ºC
Remove the balls from the fridge
Press down onto each dough ball to slightly flatten
Dust with the last item of Ingredients 4 (icing sugar)
Bake at 180ºC for 12 minutes
Remove from the oven and let cool
Serve
Red Velvet Crinkle Cookies
Ingredients
100 g unsalted butter, Cut the butter into cubes and leave at room temperature to soften
100 g brown sugar
150 g granulated sugar
1 egg
2 tsp. vanilla extract
1 tsp. red gel food colouring
250 g plain flour
1.5 tsp. baking powder
2 cocoa powder
0.5 tsp. salt
100 g caster sugar
100 g icing sugar
icing sugar, as needed
Instructions
STEP 1/5
Line the baking tray with parchment paper
Lift the Cooking Chef head and fit the heat shield
Fit the Creaming Beater to the machine
STEP 2/5
Attach the Cooking Chef bowl to the machine
Add Ingredients 1 (butter, sugar) into the Cooking Chef bowl, fit the splash guard
Mix on speed 4 for 1 minute
STEP 3/5
With the machine running, add Ingredients 2 (egg, vanilla, red food gel) to the bowl
Mix on speed 3 for 1 minute
STEP 4/5
Sift Ingredients 3 (flour, baking powder, cocoa powder, salt) into the Cooking Chef bowl
Mix on speed 2 for 1 minute
STEP 5/5
Roll the dough into balls about 40 g each.
Add the first 2 items of Ingredients 4 (sugar, icing sugar) into two separate small bowls
Roll the dough balls in the caster sugar first and then the icing sugar until coated
Transfer the balls onto the baking tray, spaced out evenly
Chill in the fridge for 1 hour
Pre heat the oven to 180ºC
Remove the balls from the fridge
Press down onto each dough ball to slightly flatten
Dust with the last item of Ingredients 4 (icing sugar)
Bake at 180ºC for 12 minutes
Remove from the oven and let cool
Serve