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Red velvet melting moments


Classic melting moment biscuits married with red velvet cake and cream cheese icing.

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Rate this recipe 4.1/5 (59 Votes)


  • 250g unsalted butter
  • ½ tsp vanilla extract
  • 1 tsp red food colouring
  • 225g plain flour
  • 35g cocoa powder
  • 85g icing sugar
  • 30g cornflour
  • For the cream cheese icing
  • 50g unsalted butter
  • 125g icing sugar
  • 1 tsp vanilla paste
  • 50g cream cheese
  • ¼ tsp lemon extract


servings 10
Level of difficulty Easy
Preparation time 90mins
Cooking time 23mins
Cost Average budget


Step 1

Preheat oven to 160C.
Line 2 baking trays with baking paper.
In a large bowl, beat the butter and vanilla.
Next add the colouring and combine well.
Sift the remaining biscuit ingredients into the bowl and mix together into a dough.
Roll the dough into small balls (20g each) then put onto the baking tray.
Flatten the dough with a fork (dipped in flour each time)
Put the trays in the fridge for 15mins and then bake for 20mins.
Leave them to cool.
For the filling:
Beat the butter, icing sugar and vanilla in a large bowl.
Add the cream cheese and the lemon extract, and beat until smooth.

Put the filling in a piping bag, with a plain round nozzle and pipe onto half of the bicuits.
Then sandwich them together with another biscuit half.

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