Cooking for children
Red Velvet Cookies
These red velvet cookies are so simple and delicious - filled with Violife Creamy Original and shredded coconut. Trust us; they won’t last long!
![prep time]()
Cooking time10 minutes![preparation time]()
Prep time50 minutes![servings]()
Servings6 portions
FOR THE COOKIES:
- 120 g All Purpose Flour
- 1 tbsp cocoa powder
- ¼ tsp baking soda
- Pinch of Salt
- 85 g Vegan Margarine, softened
- 85 g powdered sugar
- ½ tsp vanilla extract
- 1 tsp Vegan Red Food Coloring
FOR THE FILLING:
- 1 pack Violife Creamy Original
- 80 g shredded coconut
- 30 g shredded coconut
- 30 g powdered sugar
- Pinch of Salt
- ½ tsp vanilla extract
- To make the cookies, whisk the flour, cocoa, baking soda and salt. In a mixing bowl beat the margarine, sugar and vanilla until smooth. Lower the speed and add the flour until combined. Fold in the food coloring.
- Transfer to a lightly floured surface and knead. Use a rolling pin to roll the dough into a 50cm diameter. Use a cookie cutter to make cookie circles (make an odd number of cookies) and place on a lined baking tray, covered with cling film and place in the fridge. If the dough is too sticky to work with, place in the fridge before you make your cookies until it is firm enough to roll out.
- Meanwhile in another mixing bowl whisk Violife Creamy Original with the powdered sugar, salt, and the vanilla extract. Add the shredded coconut. If the filling is too stiff, add some coconut milk. Place in the fridge until cookies are ready.
- Bake the cookies in a preheated oven at 180°C for 8-10 minutes.
- Allow to cool on a wire rack. Fill a piping bag with the filling and spread on the flat side of the cookies, sandwiching with the remaining cookie.
