Christmas
Red Velvet Santa Cookies
Santa's favourite cookies! Red Velvet Santa Cookies with Violife Creamy and VIOBLOCK is the perfect festive treat for all. It looks like Christmas!
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Cooking time15 minutes
Prep time15 minutes
DifficultyMedium
Servings12 portions
- 200 g Violife creamy original
- 1/2 cup Violife vioblock softened
- 2 tbsp ground flax seed
- 6 tbsp water
- 1/4 cup cane sugar
- 1 cup brown sugar
- 2 - 3 tsp red food dye
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3 tbsp cocoa powder
- 1 1/2 cups vegan white cut into chips
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
SPECIAL EQUIPMENT:
- 2 piping bags with different sized round piping tips
- if you don't have piping tips just cut the tips off the piping bags in two different sizes, a smaller one and a bigger one
- 6 cm round cookie cutter
- Preheat the oven to 180°C.
- In a small bowl add the flax seed and the water, stir well and set aside.
- In a large bowl add VIOBLOCK, cane and brown sugar and with the use of a hand mixer beat until creamy. Add in the flax egg, vanilla and the red dye and beat until just combined.
- Your mixture might look split, don’t worry it’s fine!
- Stir in the flour, baking powder, baking soda, salt and cocoa powder and mix roughly. Don’t overmix!
- Fold in the white chocolate chips using a spatula.
- Roll out the dough on a lightly floured surface and cut into 24 rounds using a cookie cutter.
- In a bowl mix Violife Creamy with maple syrup and vanilla.
- Bake the cookies for 7 minutes. Let them cool completely.
- Fill the piping bag with the big tip with ⅔ of the mixture. Fill the 12 cookies with the creamy filling and top with the remaining ones.
- Use the rest of the creamy mixture with the small piping tip to decorate, making a santa belt and four buttons.
- Repeat with all the cookies and enjoy!
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