Happy Valentine’s Day to all my readers. This year I made a really simple recipe but which looks gorgeous and are perfect for any celebration. Red velvet is more popular everywhere and these cookies look so beautiful and tastes absolutely yum.
I have already posted these cookies, but for today’s post I have made a video. Last time when I posted, so many had doubts regarding the texture of the dough. And because of that the results were different. To clear all the confusions, I made a video. Hopefully it will help you when you make your batch. If you love my video, like it, shhare it and subscribe to the channel.
The refrigeration of the dough twice is so important. It helps with easy shaping and making of those beautiful crinkle effect on top. For the colour I have used tomato red liquid colour. If you have gel or powder colour, go ahead and use it. While using powder colour, mix it with 1/2 tsp of water and then add it to the dough. Let me know if you want chocolate crinkle cookies also. I would make a video for it if anyone is interested.
Makes 13 Cookies
For The Cookie Dough:
Milk – 50 ml
Melted Butter – 25 gm
Sugar – 75 gm
Cocoa Powder – 1/2 tsp
Vanilla Essence – 1/2 tsp
Tomato Red Liquid Food Colour – 1/2 tsp
Maida / APF – 100 gm
Baking Powder 1/2 tsp
For The Coating:
Icing Sugar – 25 gm
Corn Flour – 1 tbs
In a bowl mix together milk, butter, sugar and cocoa.
Whisk to combine everything.
Now add vanilla essence and food colour and mix well.
Add in 75 gm of maida and baking powder and whisk well.
Finally add in the remaining 25 gm of maida and with a spatula mix to form a loose dough.
Transfer to a bowl and refrigerate for one hour.
Now divide the dough into small portions and roll them into balls.
Arrange on a plate and refrigerate for 30 minutes.
By the time, preheat oven to 180°C.
Mix together corn flour and icing sugar in a bowl.
Roll the dough balls in this mix and arrnage on a baking tray.
Bake for 20 minutes in the preheated oven.
Allow it to cool until warm to touch.
Remove from tray and cool completely on a wire rack.
Store in airtight box in fridge.
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