Red Velvet Melting Moments With Vanilla Cream Cheese

Makes approx. 20 individual/10 filled biscuits

Ingredients:

Biscuits

250g unsalted butter, at room temperature

½ tsp vanilla bean paste or extract

1 tbsp red colouring/paste food gel, or as needed

200g plain flour

30g cocoa powder

80g icing sugar

30g cornflour

Vanilla cream cheese filling

50g cream cheese

1 tsp vanilla bean paste or extract

50g unsalted butter, at room temperature

125g icing sugar

Method:

1. Preheat oven to 160°C and line 2 baking trays.

2. In a stand mixer, place the butter, vanilla and beat until soft and creamy.

3. Add the red colouring gel and continue to mix until fully incorporated.

4. Sift the remaining ingredients into the bowl and mix until it comes together into a soft dough.

5. Using a small ice cream scoop or spoon, roll the dough into small balls and place onto lined baking tray, approximately space 5cm between each biscuit.

6. Dip a fork in flour and gently press on top of each biscuits, leaving a clean and even indent. This also assists to press each biscuit and flatten slightly.

7. Place trays in the fridge for approximately 15 mins to set then bake for 20-25 mins. Ensure the red colouring remains even and do not allow to darken around the biscuit edge.

8. When baked, leave the biscuits on the tray to cool for 5 mins then place onto a wire rack to cool completely.

9. For the filling, place the butter, icing sugar and vanilla in a stand mixer bowl and beat together until pale and fluffy. Add the cream cheese and beat until just combined then place the filling into a piping bag.

10. When the biscuits have cooled, arrange them in pairs and pipe fill onto half the biscuits then sandwich together.

11. Serve immediately or stored in the fridge in an airtight container.