Treat yourself or a loved one to these delicious homemade red velvet biscuits.
250g soft unsalted butter
80g icing sugar, sifted
3g vanilla extract
2g beetroot powder
225g plain flour
15g cocoa powder
2g tsp salt
For the cream cheese icing:
110g cream cheese
15g soft unsalted butter
150g icing sugar, sifted
Preheat your oven to 180°C and line your baking tray with non-stick baking paper.
Using a RH hand mixer, combine the butter and sugar until the mixture becomes light and fluffy.
Add the beatroot powder and vanilla extract to the mixture and beat further until combined
In the same bowl, sift the flours, cocoa powder and salt.
Using a spoon, stir the mixture together to form a soft dough.
Refrigerate the mixture for 20 minutes.
Press heaped teaspoons of dough into heart shapes that are approximately 0.5cm thick and 3.5cm wide. Place on a baking tray • Place on a baking tray and cook for approximately 15 minutes or until lightly coloured.
Once cooked, place on a wire cooling rack to cool completely.
To prepare the cream cheese icing:
In a large mixing bowl, beat together the cream cheese and butter with a RH hand mixer until the mixture becomes smooth and fluffy.
Once combined, add the sifted icing sugar to the mixture and beat until smooth.
Spoon the icing mixture onto the biscuits and sandwich them together.