Do you remember my Chocolate Crinkle Cookies? This one is a twist to that recipe. I used oil in that recipe and I used butter here. And changed the flour and cocoa proportions and added food colour to get these cookies. My cookies turned out to be darker red, but if you want bright ones like my Red Velvet Cake, you need to change the proportion of flour and cocoa. I will give it in the recipe so that you can decide on the resultant colour.
Do you remember my Chocolate Crinkle Cookies? This one is a twist to that recipe. I used oil in that recipe and I used butter here. And changed the flour and cocoa proportions and added food colour to get these cookies. My cookies turned out to be darker red, but if you want bright ones like my Red Velvet Cake, you need to change the proportion of flour and cocoa. I will give it in the recipe so that you can decide on the resultant colour.
Do you remember my Chocolate Crinkle Cookies? This one is a twist to that recipe. I used oil in that recipe and I used butter here. And changed the flour and cocoa proportions and added food colour to get these cookies. My cookies turned out to be darker red, but if you want bright ones like my Red Velvet Cake, you need to change the proportion of flour and cocoa. I will give it in the recipe so that you can decide on the resultant colour.
Makes 21 cookies
Ingredients:
Sugar – 3/4 cup
Butter – 1/4 cup
Cocoa Powder – 1/2 tbs ( I used 2 tbs)
Milk – 1/2 cup
Flour/ Maida – 1 cup + 3 1/2 tbs ( I used 1 cup + 2 tbs)
Baking Powder – 1 tsp
Liquid Red Food Colour – 1 tsp
Vanilla Essence – 1 tsp
Icing Sugar – 1 cup
Corn Flour – 1/4 cup
Procedure:
In a bowl mix together cocoa, sugar, vanilla and butter.
Add milk and red food colour and beat until incorporated.
Add flour and baking powder and mix to form a loose dough.
Cover with cling wrap and refrigerate for 4 hours.
Mix together icing sugar and corn flour in a bowl and set aside.
Once the dough is firm, remove it from fridge and divide into 21 equal portion.
Arrange them on a plate and refrigerate them again for 30 minutes.
Preheat oven to 175°C.
Remove the chilled dough and roll them to form a ball.
Roll them generously in the icing sugar mixture and arrange on a greased tray.
Bake them for 12 – 15 minutes until slightly firm to touch.
Remove from oven and allow it to cool on the tray for 5 minutes.
Remove from the tray and cool on a wire rack.
Store in airtight jar.
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