This was a last minute thing that I thought would be great for Valentine's Day, especially if you are partial to Red Velvet Cake as we are, but always in a hurry, as we also are! (Cookies are WAAAY less fussy to whip up than the cake, just saying!)
The kids could make these, with little supervision. The raspberries are optional, but we think they add a nice little burst of freshness when you get one in a bite.
Just a few tips on...Fixing Cakey Cookies:
As for the texture, these cookies are a little cakey, which is not my favourite, but you can blend longer to activate the gluten in step 5 for a more chewy cookie. (This is a note to self, as I had already mixed and made the cookies as pictured before realising they are cakey.)
I also think the beetroot powder maybe the culprit. I should have added less flour to compensate. (Now written as such, so don't worry there.)
Using less (or no) baking powder will help get a chewier cookie as well. I originally had both baking powder and soda in the cookie...also fixed here.
Regardless, they were smashed and there are none left...so cakey or not, they are still good stuff! Happy red velvet cookies...and so much easier than cakery!
Don't forget to try some of our other amazing cookies:
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- 115 Grams butter cubed but cold BUY
- 150 Grams raw caster sugar BUY
- 1 Tablespoon beetroot powder
- 1 Tablespoon vanilla bean paste BUY
- 1 eggs
- 3 Tablespoons cocoa powder BUY
- 1/2 Teaspoon baking soda
- 1 Pinch pink salt flakes BUY
- 40 Grams buttermilk or regular milk
- 180 Grams bakers or strong flour
- 1 Punnet fresh raspberries
- 120 Grams chocolate white, roughly chopped or callets BUY
Line 2 baking trays with paper and set aside.
Place the butter and sugar into the Thermomix bowl and chop 10 sec/speed 8. Scrape down sides of bowl and insert the Butterfly.
Add beetroot powder and vanilla and whip 2 min/Butterfly/speed 4 stopping as needed to scrape down the sides of bowl and lid.
Add egg, cocoa, baking soda and salt and whip 1 min/Butterfly/speed 4. Remove Butterfly.
Add buttermilk and flour and blend 10 sec/speed 8. Scrape down sides of bowl and around the blade to make sure the mixture is all combined.
Add half the white chocolate and raspberries and combine with a spatula. (The raspberries get crushed, but that is supposed to happen.) Refrigerate for 30 minutes or more.
When you are ready to bake, preheat the oven to 180°C for at least 15 minutes. Make sure the racks are in the centre of the oven.
Spoon 2 tbsp dough at a time onto the prepared trays and add the remaining chocolate on top, pressing into the dough slightly.
Bake exactly 12 minutes and cool completely on trays.