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
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.
