These will knock your socks off. We're not just saying it: to have a creamy, gooey middle reminiscent of a red velvet cake's cream cheese frosting is a touch of sweet genius. Roll these striking cookies out at any gathering and watch them disappear.
Prep time: 30 mins
Bake time: 13 mins
Total time: 45 mins
For the cookies:
200g Risen Super White Spelt Flour
125g unsalted butter
180g caster sugar
1 tsp vanilla essence
1 tsp baking powder
1 tbsp cocoa powder
Red food colouring
100g melted white chocolate to decorate
For the cheesecake filling:
85g cream cheese
30g icing sugar
1/2 tsp of vanilla essence
Preheat the oven to 180C.
Mix the cream cheese, icing sugar and vanilla extract in a bowl until smooth. Set aside for later.
Beat the butter and sugar together until smooth and creamy. Then add the egg and vanilla essence.
Add our spelt flour, baking powder, cocoa powder and red food colouring. Mix together. Add enough red food colouring to reach a bright and strong shade of red. (It will fades slightly with baking)
Pop the dough in the freezer for 5 - 7 mins to harden up a bit. This makes working with it a bit easier as it is very sticky. Divide the dough into 15 portions, aiming for 45 - 50g per cookie. Roll each into a ball in the palms of your hands, then flatten the dough out.
Place a teaspoon of the cream cheese filling into the centre of the flattened out piece of dough and fold the dough around the cream cheese filling. Pinch together to seal it inside and roll it back in to a ball.
Place on to a lined baking tray, leaving space between them and put in the oven. You'll need at least two baking trays.
Bake for 13 minutes and cool on a rack for 10. To make your cookies a nice round shape, use a glass or cookie cutter to shape, discarding the edges. Place on some baking paper and drizzle with melted white chocolate.