Method
For Cream Cheese Frosting:
- Combine unsalted butter and cream cheese in the bowl of a stand mixer and beat until creamyand lump-free.
- Add vanilla extract and salt and stir well to combine.
- Add icing sugar slowly to the mixture while it is on slow speed until it is well-combined and cohesive.
For Red VelvetCookies:
- Place SwissBake® Red Velvet Cookie Mix, water and unsalted butter in a mixing bowl.
- Blend together on slow speed on for 2 mins.
- Scrape down the batter and blend again on for 1 minute on slow speed.
- Drop 20g - 25 g of cookie mixture onto the baking tray.
- Bake 160°C - 180°C for 20 to 22 mins.
Assemble
- After baking, cool the cookies thoroughly before piping the cream cheese frosting
- Once the cookies havecooled down completely, turn the cookies upside down pipe the cream cheese frosting on the cookie and place the other cookie on top.
Dip & coat half cookie sandwich in white chocolate and garnish it with desired choice of sprinklers.