Wednesday, 21 January 2015

Red velvet double deckers

Why have one cookie when you can have two...with the gooeyness of white chocolate ganache......super classy!!

For red velvet cookies:
  • 1 1/2 bowl All purpose flour
  • 1 tsp baking powder
  • 1/4  tsp baking soda
  • 3 tbsp unsweetened cocoa powder
  • 1/2 bowl unsalted butter
  • 1/4 tsp salt (skip if using salted butter)
  • 1 cup powdered sugar
  • 2 tbsp red liquid food colour
  • 1 tbsp honey
  • 2-3 tbsp milk at room temperature

For White Chocolate Ganache:
  • 3/4 bowl heavy cream
  • 200 gms white chocolate finely chopped
  • 1 tbsp unsalted butter

For Cookies:
  • In a big mixing bowl combine flour, baking powder, baking soda and cocoa powder and set aside.
  • Cream together butter and sugar in a mixer till light and fluffy.
  • Add milk, honey and red food colour to this mixture and mix until well blended.
  • Slowly start adding dry ingredients to it and mix until everything is well combined.
  • Cover the dough with a cling wrap and refrigerate it for at least 1 hour.
  • After an hour take out the dough and remove the cling wrap.
  • Sprinkle the surface with powdered sugar and roll the dough to 1/4 inch thick, using a round cutter cut the dough into circles.
  • Preheat the oven at 190 degree celsius.
  • Line a baking tray with a parchment paper or an aluminium foil.
  • Arrange cookies leaving 2 inch space.
  • Bake the cookies for 12-14 minutes at 180 degree celsius.
  • Allow them to cool on the rack before applying ganache.

For Ganache:
  • In a small pan heat cream on low heat stirring continuously.
  • Add chopped chocolate, gently stir to incorporate.
  • Add butter and stir again.
  • Allow it to cool for an hour and whisk using a hand mixer to make it light and fluffy.
  • Spread 1 tbsp of ganache on a cookie, press second on top to make a sandwich, repeat the process with the remaining cookies.

These cookies do get soggy quickly once they are filled with ganache, so prefer to fill them not too long before serving.