Red velvet melting moments

Red velvet melting moments

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(3 ratings)

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Cooking time

Prep: 1 hr, 25 mins Cook: 20 mins - 25 mins

Skill level

Easy

Servings

Makes 10 biscuits

These classic biscuits are reinvented by Edd Kimber - he merges them with the indulgent red velvet cake with its cream cheese frosting

Nutrition and extra info

Nutrition info

Nutrition per biscuit

kcalories
418
protein
3g
carbs
40g
fat
28g
saturates
17g
fibre
2g
sugar
21g
salt
0.3g
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Ingredients

For the biscuits

  • 250g unsalted butter, at room temperature
  • ½ tsp vanilla extract
  • 1 tsp red paste food colouring (I used Sugarflair)
  • 225g plain flour
  • 35g cocoa powder
  • 85g icing sugar
  • 30g cornflour

For the cream cheese frosting

  • 50g unsalted butter, at room temperature
  • 125g icing sugar
  • 1 tsp vanilla bean paste
  • 50g full-fat cream cheese
  • ¼ tsp lemon extract (I used Nielsen-Massey)

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Method

  1. Heat oven to 160C/140C fan/gas 3 and line 2 baking trays with baking parchment. Put the butter and vanilla into a large bowl, and beat until soft and creamy. Add the colouring and beat to combine. Sift the remaining biscuit ingredients into the bowl and mix together until it comes together to form a uniform dough.
  2. Using your hands, roll the dough into small balls (I weigh these so each biscuit is the same size, 20g each), then place 10 onto each prepared baking tray, leaving a couple of inches between each biscuit. Using a fork dipped in flour, press onto each of the biscuits, leaving an indent and pressing the biscuits a little flatter.
  3. Pop the trays into the fridge for about 15 mins or until the biscuits have firmed up slightly, then bake for 20-25 mins. Allow them to cool on the trays for 5 mins before moving to a wire rack to cool completely.
  4. For the filling, put the butter, icing sugar and vanilla in a large bowl and beat together until light and fluffy. Add the cream cheese and the lemon extract, and beat until just combined – the lemon extract helps to give the filling a little extra boost of flavour, to help it stand up against the biscuits.
  5. Once the biscuits have cooled, put the filling in a piping bag fitted with a plain round tip and pipe filling on half the biscuits, sandwiching together with a second biscuit.

Recipe from Good Food magazine, January 2014

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Comments

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buzzybee's picture
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Well this was my first good food baking disaster! All was well till they went in the Aga, 15 minutes later they had ran away off the baking tray to the bottom off the oven, not happy.
Dont know what went wrong, thought the quantities were wrong, but all you bakers had no problem, whats left on the tray resembles brandy snaps tastes all right but not a biscuit.
I am at a loss to what went wrong lol.

dianalaker's picture

I've now made these Melting Moments a few times and I think they are absolutely gorgeous, plus I've even frozen the biscuits without the icing and they still taste just as good! :)

talltotty's picture
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I enjoyed making these, but yes, if they are divided into 10 portions each biscuit would be 30g - I stuck to this for this recipe, but if I were to make them again I would make them around 15g per biscuit and make twice the amount. I didn't have the lemon flavouring and they were very rich (hence making smaller ones next time) and next time I would put a thin layer of filling on each biscuit and sandwich in either a fresh raspberry or raspberry puree for the sharpness contrast.

Phoenixflame's picture
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Lovely biscuits. I found that I made 15 based on them being 20g each. Thought the lemon in the filling a little overpowering so tried orange in the next batch and they were a great success!

nephthys's picture

This recipe made more than the 10 biscuits it states. I did weigh them and I found at the end that they came out a little bit thick due to the slight powdery consistency. I also found that the food colouring was pointless, I used slightly over a tsp and at the end of the bake you couldn't really tell. It is worth making but I would use a lot less dough per ball and make them a lot thinner and smaller so they could be like little bite size pieces, also just leave out the red colouring it is pointless.

The filling was wonderful and that can definitely be used for other items, the hint of lemon was a great suggestion, I used Sainsbury Taste the Difference Sicilian Lemon Extract.

If you are looking for a red velvet variant this is not for you, just a cute little quirky biscuit . Would love to hear if people try it with my suggestions.

Phoenixflame's picture
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I used red gel colouring as is more intense and found the biscuits had a lovely red hue to them so would recommend giving that a go :)

lisavalo's picture

Were quite nice. The sponge/biscuit part was light, but if not a little powdery in texture. Better with the filling to help moisten them up. Cute, but think will stick to regular red velvet cupcakes in future.

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