Red velvet sandwich biscuits

Paula Deen turns red velvet cake into indulgent cookies with a creamy filling.
  • 300g plain flour
  • 2 tbsps cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 55g butter, room temperature
  • 225g sugar
  • 2 eggs
  • 2 tbsps buttermilk
  • 2 tsps apple cider vinegar
  • 1 tsp vanilla essence
  • 1 tbsp red food coloring
  • For the cream cheese frosting
  • 450g cream cheese, softened
  • 150g softened butter
  • 1 tsp vanilla essence
  • 800g icing sugar
  • 170g finely chopped pecans, optional
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.

For the filling:
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.

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

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