Red velvet sandwich cookies

Serving Size:           5 (15 Biscuit)

Preparation Time: 10 minutes

Baking Time:          15 minutes (Oven)

                                 20 minutes (Cooker) 

Ingredients

• 6 tbsp Butter (Room temperature) (75 gram)
• 1/2 cup Powdered sugar (100 gram) (1/2 cup before powdering)
• 1 cup All purpose flour / Maida (125 gram) 
• 3 tbsp Milk (45 ml)
• Red food color
• Pinch of salt

      For  Butter Cream 

• 3 tbsp  Butter  (Room temperature)
• 1/2 cup Powdered sugar  (100 gram) 
• Cooking Method

Method

• Into a mixing bowl add softened butter ( make sure the butter is at room temperature - nice and soft) and whisk well until pale and fluffy. Then add powdered sugar to it and mix it again until well combined. (You can also use an electric beater to seep up the process) . Then add in the  Maida, salt, and Milk and mix well without any lumps ( use your hands for mixing) 

•  Now transfer the dough to a working surface and roll it thin, I have used plastic paper below and parchment paper above the dough to roll evenly. Use a knife to cut them into squares, then cut them into biscuit shapes (2.5 cm * 6 cm).  Finally, sprinkle some granulated sugar on top. We get 30 pieces from this recipe.

•  Transfer them to a baking pan lined with parchment paper (make sure to leave some space between the cookies) and bake it for 13-15 minutes @ 350 F / 175 C or until crisp. It may seem a little soft at first but once it cools down it thickens, Allow it to cool completely. A well-baked cookie should have a nice crisp to it. It takes approximately 20 minutes when baked in Cooker at medium heat.

 For Butter Cream :

• Into a mixing bowl add softened butter and beat well. Now slowly add in the powdered sugar and mix it well. The mixture should be thick 
•  Once the biscuits are cooled spread buttercream with a help of a spoon and place another bourbon biscuit on the top. That's it our Bourbon biscuits are ready to be enjoyed.