Red Velvet Cookies

Red Velvet Cookies

I’ve been super busy with work of late. Right now there are several emails I should ideally respond to, and several lawyer-y things I should do. Sigh. I choose to write about these cookies I baked this weekend.

This recipe is part of my ongoing eating healthy regime too. (I have a whole lot of buckwheat flour and I don’t know what to do with it. That I guess is another story. I must not deviate.)

Okay, this one is not so healthy, but at least it’s whole wheat! These cookies are soft yet crumbly and deeply satisfying!

  • Butter (softened): 1/2 cup
  • Caster sugar :1 cup
  • Whole wheat flour: 2 cup
  • Yoghurt: 6 tablespoons
  • Cocoa powder 6 tablespoons
  • Baking powder: 1 teaspoon
  • Red food colouring gel: 1/2 teaspoon

Sift the flour, cocoa powder and baking powder together and keep aside.

In a food processor, cream the butter and the sugar until pale and creamy (for about 5 minutes).

Add the rest of the ingredients and process for about 5 minutes, scraping down sides of the bowl, until well incorporated.

(If you wish the cookies to be deeper red, add more food colouring and use only 5 tablespoons of cocoa powder).

Cut two feet length of clingwrap and put the dough in one corner, leaving a margin of at least 3 inches.

Shape into a cylinder (about 3 inches in diameter) and roll tightly.

Chill in the fridge for about 30 minutes.

Preheat the oven to 150 degrees Celsius.

Remove the clingwrap from the dough, and with a knife carefully slice the cookies of ½ inch thickness. (Alternately, you can roll out the dough and cut with a cookie cutter.)

Place on a baking tray lined with parchment paper and leave at least 1 inch space between two cookies.

Bake for 15 minutes.

Makes about 24 – depends on how much cookie dough you have eaten.

Red Velvet Cookies Red Velvet Cookies

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