Red velvet double deckers

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

Ingredients:
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

Method:
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.