Red velvet melting moments

Red velvet melting moments

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(9 ratings)

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


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: per biscuit

  • kcal418
  • fat28g
  • saturates17g
  • carbs40g
  • sugars21g
  • fibre2g
  • protein3g
  • salt0.3g


    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



      The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

    • 50g full-fat cream cheese
    • ¼ tsp lemon extract (I used Nielsen-Massey)



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


    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.

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    Comments, questions and tips

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    29th Jun, 2016
    Arent they supposed to be powdery? they are Melting Moments after all..
    9th Nov, 2014
    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.
    27th Sep, 2014
    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! :)
    5th Apr, 2014
    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.
    14th Mar, 2014
    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!
    7th Feb, 2014
    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.
    14th Mar, 2014
    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 :)
    4th Feb, 2014
    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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