Foodie Goodness, Home Cooking
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UPDATE- Overly Ambitious Christmas Baking

You may remember my first attempt at creating red velvet shortbread and that I expressed a desire to incorporate cream cheese. Well, over Christmas I went with it and updated my recipe to incorporate a cream cheese icing. I have also added extra flour and cocoa to make the dough more workable. See the update below.

Red Velvet Shortbread

Ingredients (two trays worth ~15 biscuits)

  • 350g plain flour
  • 1/4 tsp salt
  • 1/4 baking powder
  • 250g butter
  • 1/2 cup caster sugar
  • 1/3 cup cocoa powder
  • Red food colouring

You can find the method by following the link above. Simply replace the white chocolate with the cream cheese icing.

Cream Cheese Icing


  • 120g cream cheese
  • 60g butter
  • 1 1/2 cups icing sugar
  • Vanilla bean (fresh, if desired)


  1. Remove vanilla from the bean by slitting down the middle and running the flat edge of your knife along the length.
  2. Soften or cut your butter into small cubes to assist with ease of mixing
  3. Mix together the vanilla,  cream cheese and butter, using an electric mixing or by hand until combined.
  4. Thoroughly sift icing sugar before adding to the cream cheese and butter mix.
  5. Put into piping bag and decorate the biscuits as desired.

This recipe will make a large amount of frosting and made about double what I needed for my two trays worth of biscuits. But I wanted to ice them decoratively as opposed to thorough, and using only a decorative amount doesn’t give as good a cream cheese flavour as icing completely would. I also chose to add christmassy red and green M&M’s but you could essentially decorate with whatever you like.

IMG_4405 IMG_4404

I’m quite happy with how these turned out, and they all got eaten on christmas day so I’d say it’s a success!

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