Yes you did read that correctly. I made red velvet shortbread. Before you ask I didn’t know such a thing existed either until I decided it would pretty christmassy to have red velvet shortbread. Because christmas has always meant shortbread in my family (and lets face it I will never be able to make shortbread as well as my mother, she has it down to a fine art) and red and white are christmas colours it seemed like a good idea. Sure I could have made normal red velvet but I had my heart set on shortbread. Not having a recipe I adapted a standard short bread recipe they ended up looking and tasting pretty amazing. Out of all the baking outcomes that could have resulted from my impulsive idea, this was by far the best one.
So if you’re ready to give it a go yourself this is what you’ll need –
Ingredients (two trays worth ~15 biscuits)
- 2 cups (250g) plain flour
- 1/4 tsp salt
- 1/4 baking powder
- 250g butter
- 1/2 cup caster sugar
- 1/4 cup cocoa powder
- Red food colouring
- 1 block White chocolate
1. Preheat your oven to 160 C
2. Set out two trays lightly greased or with baking paper ready for later
3. Sift together the flour, salt, baking powder and cocoa powder.
4. Beat the butter and sugar together until light and fluffy and add the sifted ingredients until completely combined. Then add in red colouring until you have reached your desired colour. I went for really red!
5. Chill the dough in the fridge. Seriously shortbread dough is hard to work with due to the high butter content so the cooler you can get it the better. It’s been very hot lately, so you may need to refrigerate when it gets too hot while rolling, pop it back in until becomes more workable.
6. Lightly flour a board or bench top and roll out your dough to around a half centimetre thick and cut out desired shapes using a cookie cutter.
7. Alternatively simply roll into balls of desired size and lightly flatten into a nice circular shape.
8. Bake for around 20-30 mins or until firm (unfortunately when you decide to make red velvet shortbread I can’t just say cook until golden brown).
9. Let cool and then gently transfer to a wire rack.
10. When totally cool, get a saucepan with water simmering and place a glass bowl on top (though not touching the water) add in the chocolate and when it begins to melt turn off the heat and mix slowly. If it needs more heat put it back in but only for a moment.
11. When your chocolate is nice and melted get a fork and go crazy. I did a drizzle method to get the lines I used, but you could always dip into the chocolate too. Let the chocolate cool at room temperature if possible or put back into the fridge and remove when the chocolate is set.
These biscuits are fantastic, a perfect mix of melty shortbread and chocolate flavour. The colour is so vibrant and they actually look like I envisaged, the perfect cross between shortbread and red velvet. I would have loved to have found a way to incorporate a cream cheese element, but I think the white chocolate works really well and gets the nice Christmassy effect I wanted.
I went for usual round biscuits, snowflakes and some small trees and snowmen, but what you do with yours is totally up to you!