Hitting the pause button on Flashback Friday to celebrate Singapore’s 48th birthday!
To celebrate our nation’s birthday this year, I made Red Velvet Cookies with White Chocolate Chips! Apt, right? 😛
Alright, so my cookies didn’t turn out to be very red cos I didn’t use a lot of food colouring. Haha. But I love how rich and cake-like the cookies turned out!
Here’s wishing everyone an amazing long weekend and,
Blake made this in school!
- 100 grams of butter, at room temperature
- ⅓ cup castor sugar
- ½ cup light brown sugar
- 1½ teaspoon red food colouring
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups flour, sifted
- 1 teaspoon baking soda, sifted
- a pinch of salt, sifted
- ⅓ cup cocoa powder, sifted
- ¾ cup white chocolate chips
- 1. Pre-heat your oven to 180°C and line a tray with baking paper
- 2. Cream the butter and sugars until light and fluffy using a mixer
- 3. Sift the flour, baking soda, salt and cocoa powder into a large bowl. Set aside.
- 4. Add the food colouring and mix on a medium speed to combine
- 5. Add the egg and vanilla, mixing well until combined
- 6. Fold in the dry ingredients with the wet ingredients gradually until thoroughly combined
- 7. Add the white chocolate drops and gently fold in the white chocolate chips until they are evenly distributed
- 8. Scoop the mixture up with an ice cream scoop and place them on the baking paper
- 9. Bake for 10-12 minutes or until baked through. Toothpick inserted should come out clean.
- 10. Leave on baking tray to cool before transferring to cooling rack
- ★ Sugar levels can be adjusted between ⅓ and ½ cup, depending on how sweet you like your cookies to be