Red Velvet Melting Moment Biscuits, melt-in-your-mouth shortbread biscuits (also known as yoyos) sandwiched with fluffy cream cheese icing. I couldn't resist making them heart-shaped, even though it does remind me of the red velvet whoopie pies that I saw around Valentine's day. I have issues with whoopie pies. These are much better.
Neopolitan Melting Moments, cos they were so full of awesome. These ones have a bit of cocoa and a ton of red food colouring and taste so great with the smooth cream cheese icing. I was originally planning to try this icing for the filling but I had leftover cream cheese and couldn't let it go to waste. It worked out great since the biscuits are so delightfully light that they needed that bit of richness and tang from the cream cheese.
Red Velvet Melting Moments
(adapted from this Gourmet Traveller recipe, makes about 24 biscuits)
250g soft, good quality unsalted butter
80g icing sugar, sifted
1 tsp pure vanilla extract
About 1 tbsp liquid red food colour, adjust as you like (I used gel colouring, which only needed about 2 tsp)
75g (1/2 cup) cornflour (cornstarch)
225g (1 1/2 cups) plain flour
1 tbsp cocoa powder (preferably Dutch-processed)
1/2 tsp salt
For the cream cheese icing:
113g cream cheese
1 tbsp (14g) butter
1 cup (150g) icing sugar, sifted
Preheat oven to 180°C (350°F) and line two baking sheets with baking paper. Using an electric mixer, beat butter and sugar until light and fluffy. Add red food colouring and vanilla and beat until just combined. Sift flours, cocoa powder and salt over butter mixture and, using a wooden spoon, stir to form a soft dough. If you are making heart shapes you may want to chill your dough for about 10 mins before you start to shape them, to stop the butter in the dough melting from the heat of your hands.
To prepare the icing, remove the cream cheese and butter 30 mins before starting. Beat cream cheese and butter in a large mixing bowl with an electric mixer on high until smooth and fluffy. Add sifted icing sugar and beat until smooth. Spoon on to cooled biscuits and sandwich together. Can be served immediately or stored in the fridge in an airtight container.