February 12, 2016
Fabulous Friday Flavours: Red Velvet Chocolate Sprinklers Crinkled Cookies
There’s something about Red Velvet that I like. Perhaps it’s the intriguing dark, red colour. Perhaps it’s the subtle chocolatey taste, perhaps it’s that tinge of sourness. Heck! It’s everything about Red Velvet that I like. It’s hard not to like them and I find myself not being able to say no whenever I am offered with one.
I haven’t quite dared to try making them, although I have been mulling about baking them for a while now. However, instead of the usual thoroughfare of making a Red Velvet Cupcake, I thought I’d try something simpler in the form of cookies. There are plenty of recipes out there, tons of variations and I think with cookies, as long as you have the base right, it’s quite hard to screw up.
Unfortunately, I realised that I had run out of chocolate chips at the time when I decided to make this and only after having mixed in the butter and sugar together. What we did have lying around at home, though, were a couple of boxes of Hagel slag, of various variety- otherwise known as Chocolate Sprinklers; the stuff Dutch people like.
Being the good-natured mom that I am, I put my faith in my kids and asked them to pick their choice of Hagel slag. I wasn’t disappointed. They made their choice swiftly. They confidently poured that hagelslag into my dough to the amount they think would be right and left me with the mixing as they watched over me. You know, just to be sure that I don’t screw up.
Icing sugar? Hell, Yes! the kids chimed! (OK. The kids did not say “Hell”. I did.) I was feeling a tad too generous that day; I guess it was probably because I was already on sugar-high myself. The mixture had the typical ingredients of a Red Velvet and with the added Hagel slag in it plus my intention of making it look a little crinkled with icing sugar, it became my new Grubbecipes.
And that was how my Red Velvet Chocolate Sprinklers Crinkled Cookies came about. A mouthful 6-syllable word, but! once you pop in your mouth, you just cannot, cannot, cannot stop! Even my dad who doesn’t like cookies ate them and went for seconds!
Trust me on this one; never mind that some of them looked like they have grown fungus on them (thanks to the green Hagel slag and semi-melted icing sugar) after bake-off, yet taste-wise, they are out of this world. It’s a cookie that is just a little crispy on the outside, yet remained soft and chewy on the inside.
And the taste of that hagelslag? Oooh..la..laaa! We are hooked and there’s no turning back.
- 115g softened butter
- 3/4 cup caster sugar
- 1 egg, room temperature
- 1 tspn vanilla essence
- 1 tbsp milk
- 1 and 1/2 cup self-raising flour, sifted
- 1/4 tspn baking powder
- 1/4 cup cocoa powder, sifted
- 3-4 tspn red food colouring
- 1/4 tspn salt
- 1 cup hagelslag (chocolate sprinklers)
- Half cup marshmallow
- Half a cup of icing sugar, sifted
- 1 peppermint candy cane, crushed for topping (optional)
- Pre-heat oven to 180 °C. Line baking tray with parchment paper (I use wax paper)
- Beat butter and sugar in a mixing bowl until creamy
- Separately beat the eggs in another bowl then pour into the mixing bowl with the creamed butter and sugar
- Add in vanilla essence and milk. Combine well
- Beat in the red colouring
- In a separate bowl, sift all the dry ingredients (cocoa powder, salt, baking powder, flour) and mix well into the mixture in the mixing bowl
- Fold in the chocolate sprinklers and marshmallows. Continue to combine well. This will be a soft and sticky dough
- Chill the dough in the fridge for about an hour. Don't forget to cover it with an aluminium foil or saran wrap.
- Get the sifted icing sugar ready in a separate bowl
- Using your hands, roll the dough into a ball and the top of the ball onto the icing sugar before placing it on the baking tray. Press the dough with your finger to slightly flatten it
- Repeat till all the dough are used up.
- Bake for 10 minutes and make sure that you don't over-bake
- Remove from the oven and top with the crushed peppermint candy cane on top
- Let them cool completely before transferring them
- As I had used icing sugar to crinkle it with, I have reduced the amount of castor sugar from 1 cup to 3/4 cup. Adjust the amount as you deem fit.
- As with cookie dough, it is essential to let it cool in the fridge for at least an hour so that it retains its shape.
Would you believe I’ve never made red velvet anything?! Your cookies look so good!
That I find it hard to believe, Michelle! I thought anything red velvet looks intimidating, that’s why I started with cookies. ;p Thankfully they tasted good too! Thank you for stoping by, Michelle!
Psst. Just a heads up, I have released the March 2017 Share and Inspire Others! -Chocolate – Anything Chocolate Recipe Exchange: Link: https://cookandenjoyrecipes.wordpress.com/2017/03/12/march-2017-share-and-inspire-others-chocolate-anything-chocolate/
You have as of this moment, up until March 20th, to share / repost the original post on your blog.
Thank you from the depth of my heart for your participation and wonderful recipes. Hope to see you again in April
Thank you for the shout-out! Seems like I missed the 20th deadline Just saw your comments today and it ended in my junk. I’ll post it out as soon as I can. 🙂
All good, Thanks for sharing and tweeting as well as following me. Hope you will also participate in April. This one will be a bit different than the first 3 but thought to spice it up a bit. Hope to see you there again.
You are most welcome! I hope to be participating for April too! 🙂