Monday, 24 February 2014

4 Ingredient Red Velvet Cookies


Over the school mid term the children and I spent some time in the kitchen, we baked a couple of cakes and by total accident we discovered this recipe for cookies!
My daughter and I were enjoying some girl time in the kitchen on Saturday morning, we thought that instead of baking another cake we should try making a batch of red velvet whoopie pies. We weighed and mixed our ingredients only to discover that our efforts were rewarded with cookies rather that the expected whoopies pies.
These cookies are light and crisp and perhaps the easiest cookies I have ever made, feel free to add white chocolate chips or some chopped nuts instead for your own personal touch.   

 Makes 22-24 cookies

Ingredients
Betty Crocker Red Velvet Cake Mix
2 Medium eggs
110g Butter, softened
200g -250g Dark chocolate chips

Method
Preheat the oven to 180ºC/ 350ºF/ Gas Mark 4, line two large baking sheets with a baking paper.


Place the cake mix, eggs and the butter into a large bowl.


Whisk together the ingredients using an electric mixer on high for 2 minutes to form a stiff dough. 


Fold in the dark chocolate chips until they are evenly distributed.


Place walnut sized pieces of the cookie dough onto the prepared baking sheet using either two teaspoons or a cookies scoop (a.k.a a small ice-cream scoop).  


The cookies should be at least 5cm (2") apart as they will spread while baking. Bake for 10-12 minutes or until they are crisp around the edges. 


Allow the cookies to firm up on the baking sheet before moving to a wire rack to cool completely.


Now you can't get handier than that for trouble free cookies!




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