Gluten-free red velvet cookies
Gluten-free red velvet cookies
Cooking time
10
minutesA little cocoa powder, more vanilla extract and lots of flavour! Red velvet cookies get their lovely red colour from the food colouring. Finish the cookies with white chocolate chips.
Ingredients
100 g soft margarine
1 dl sugar
1 dl brown sugar
1 egg
2 vanilla extract
1 rkl cocoa powder
1tspbaking soda
1 mm salt
1 tbsp milk
1 tsp red colour (the amount depends entirely on the colour you use)
150 g white chocolate chips (you can also use more)
Preparation
- Mix the sugars and butter until fluffy. We recommend mixing the dough with a dough hook from now on. Add the egg and vanilla extract and mix. Mix the dry ingredients together and add to the dough with the milk. Gradually add the red food colouring to the dough. In terms of colour, more is better! Stir in the chocolate chips. Chill in the fridge for at least 2 hours. You can also leave the dough in the fridge overnight, for example, or freeze it.
- Raise the dough to room temperature about 15 minutes before baking. Preheat the oven to 180°C. Using an ice-cream scoop or by hand, scoop the dough into ping-pong ball sized balls of the same size. Place the balls on a baking tray lined with baking paper. Bake for 10-12 minutes at 180°C. If desired, press a few white chocolate sprinkles onto the biscuits immediately after removing from the oven or just before baking.
- Let cool and enjoy! Store gluten-free red velvet cookies in an airtight container.
Tip
- Note! Do not use liquid food colouring for baking. The best colours are paste colours, of which we recommend choosing the brightest red possible.
