Red Velvet Biscuits

Biscuits are always a good staple to have around the house for when you are looking for something to snack on or dunk in your tea.

These biscuits were something different to try for me. I have done red velvet cookies before which were a big hit. Then, I got thinking about the flavour of biscuit I always make and I thought that I always do chocolate or vanilla biscuits, which encouraged me to try doing a different flavour of biscuit.

I am not sure why these biscuits ended up being so crumbly but I like that they ended up like this. They are every bright red, which defiantly got them seen by people in my office.

I like doing biscuit recipes because you can get your hands in the dough and get more involved in the making of them. Biscuits are also good for baking with children because again you can get them more involved and they really enjoy getting to ‘play’ with the dough.

These biscuits were a quick recipe for me as I have been very busy getting ready for exams next week so a quick recipe that tastes great is always a win for me.

I had a little plate of these next to me while I was doing revision and they were just great to snack on.

The biscuits do grow in size once cooked and I defiantly got more than 10 out of dough. It comes down to how big you make your balls of dough.

I will say the dough does seem quite wet when all the ingredients are mixed in but the dough does work like that.

Red Velvet Biscuits

Keyword Baking, Biscuits
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 biscuits


  • 250 g unsalted butter
  • ½ tsp vanilla extract
  • 1 tsp red paste food colouring
  • 225 g plain flour
  • 35 g cocoa powder
  • 85 g icing sugar
  • 30 g cornflour


  • Heat oven to 160C/140C fan/gas 3 and line 2 baking trays with baking parchment. Put the butter and vanilla into a large bowl, and beat until soft and creamy. Add the colouring and beat to combine. Sift the remaining biscuit ingredients into the bowl and mix together until it comes together to form a uniform dough.
  • Using your hands, roll the dough into small balls (I weigh these so each biscuit is the same size, 20g each), then place 10 onto each prepared baking tray, leaving a couple of inches between each biscuit. Using a fork dipped in flour, press onto each of the biscuits, leaving an indent and pressing the biscuits a little flatter.
  • Pop the trays into the fridge for about 15 mins or until the biscuits have firmed up slightly, then bake for 20-25 mins. Allow them to cool on the trays for 5 mins before moving to a wire rack to cool completely.

Thanks for reading. Follow me on Twitter/Instagram

Leave a Reply

%d bloggers like this: