Ingredients Jump to Instructions ↓

  1. 200g plain flour

  2. 2 tbsp cocoa powder

  3. 1 tsp baking powder

  4. 1/4; tsp bicarbonate of soda

  5. 1/2; tsp salt

  6. 55g butter, room temperature

  7. 225g sugar

  8. 2 eggs

  9. 2 tbsp buttermilk

  10. 2 tsp apple cider vinegar

  11. 1 tbsp red food colouring

  12. 450g cream cheese, softened

  13. 220g butter, softened

  14. 1 tsp vanilla essence

  15. 500g icing sugar

  16. 115g pecans, finely chopped, optional

Instructions Jump to Ingredients ↑

  1. Red Velvet Sandwich Biscuits 1) Preheat the oven to 190C/Gas 5. Line a baking tray with greaseproof paper.

  2. Mix together the flour, cocoa powder, baking powder, bicarbonate of soda and salt in a small bowl. Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food colouring. Once combined, add the dry ingredients and mix until thoroughly combined.

  3. Drop dollops of the batter onto the baking tray using an ice cream scoop, forming 5cm round circles. Bake for 10 minutes, until the biscuits are baked through; they should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

  4. For the filling:

  5. 1) In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. On a low speed add the sugar and beat until incorporated. Increase the speed to high and mix until very light and fluffy.

  6. Spread the cream cheese filling between 2 cooled biscuits. Roll the edges in finely chopped pecans, if desired.


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