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Moomin Comfort Food - Little My's red velvets

Join the Moomin family in their latest adventure... baking!

Brought to you by Moomin Comfort Food

First question: does anyone remember the Moomins?! We can't help but love the cloud-like creatures, and even if you can't remember any of the Tove Jansson stories from your (or your kids!) childhoods, the Moomin characters and their pals are instantly recognisable. The new Moomin Comfort Food cookbook from Ice House Books combines these characters with simple, easy-to-make recipes, and makes the perfect gift for any Moomin fan. Below, you'll find our favourite recipe from the book - Little My's red velvets. Yummy!

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20 sandwich cookies

Servings

25 mins

Preparation Time

10 mins

Cooking Time

Ingredients

Red velvet cookies:

170 g plain flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
113 g unsalted butter (room temp)
100 g granulated sugar
50 g light brown sugar
1 large free-range egg
1 tsp pure vanilla extract
3 tsp red food colouring

Cream cheese filling:

110 g cream cheese (room temp)
57 g unsalted butter (room temp)
312 g icing sugar
1 tsp pure vanilla extract

Instructions

In a medium-sized bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix until fully combined, then set aside.

In a separate bowl, beat together the butter and sugars until light and fluffy. Add the egg and fully combine, then beat in the vanilla and red food colouring until well mixed.

Slowly fold the dry ingredients into the liquid mixture. Add a small amount at a time and stir to mix fully each time. Your mixture should gradually come together into a dough. 

Wrap the dough in cling-film and refrigerate for 20 minutes.

Preheat the oven to 175°C/350°F and line a baking tray with greaseproof paper. Remove the dough from the fridge and use a teaspoon to make balls of dough approximately 3cm in diameter. Place the balls on the prepared tray – leaving 5cm between them because they will flatten and spread out during baking. 

Bake on the middle rack of the oven for 8 to 10 minutes, or until the cookies have dried on top. Do not overcook or the cookies will be too hard. 

Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Make your filling while the cookies are cooling. In a large bowl, beat the cream cheese and butter until light and fluffy.

Slowly sift the icing sugar into the bowl, a bit at a time, and mix until combined. Add the vanilla extract and beat until the filling is creamy and thick. Transfer to a piping bag and pipe it on to half of the cookies. (Spreading the filling with a butter knife works, too!) 

Give each cookie a top half, then serve and enjoy!