You’re undoubtedly familiar with cream puffs. This recipe is a variation on that classic, using…
Red velvet cookies with cheesecake filling
Can you bake cookies in the Big Green Egg? Yes, you can! Give it a try, with this tasty recipe for red velvet cookies in the kamado – a variation on the classic red velvet cake. After baking, pipe a tasty filling – made with cream cheese, cream, white chocolate and vanilla – into the cookies. And to top it off, add pieces of white chocolate to the cookie dough. The amount of cookie dough is enough to bake two servings of cookies. It is important to use a cold Baking Stone for this. So, let the stone cool well before baking the second batch of cookies or bake them the next day. The dough and filling can be stored in the fridge in the meantime.
INGREDIENTS
Filling
100 g white chocolate
1 vanilla pod
100 ml whipping cream
25 g butter
200 g cream cheese
Cookies
150 g salted butter (room temperature)
125 g white caster sugar
50 g granulated sugar
2 eggs
100 ml milk
1 tsp red food colouring (powder)
330 g flour, plus extra for dusting
2 tbsp cocoa powder
1 tbsp cornflour
1 tsp baking powder
1 tsp baking soda
100 g white chocolate
Topping
rainbow sprinkles
IN ADVANCE
Light the charcoal in the Big Green Egg and, with the heat shield and stainless steel grid in place, heat to a temperature of 200°C.
Meanwhile, chop the chocolate for the filling. Halve the vanilla pod lengthwise and scrape out the seeds.
METHOD
Pour the whipped cream into the cast-iron saucepan and place it on the grill. Close the lid of the EGG and bring the whipping cream to the boil.
Remove the pan from the EGG and stir the chocolate, vanilla seeds and butter into the cream; keep stirring until the butter is melted.
Put the cream cheese in a bowl, stir in the cream mixture and scoop into a piping bag. Leave to set in the fridge for about 1 hour.
Meanwhile, for the cookies, add the butter, caster sugar and granulated sugar to a bowl and beat until fluffy with an electric mixer. Beat in the eggs one at a time, followed by the milk and food colouring.
Sift the flour, cocoa powder, cornflour, baking powder and baking soda over a bowl. Chop the chocolate into pieces. Fold the flour mixture into the butter mixture and then fold in the chocolate.
Divide the dough into two equal portions and keep one portion covered in the fridge to bake these delicious cookies again tomorrow. Dust your hands with flour and, from one half of the dough, roll about 15 balls about the size of a ping-pong ball.
Cut a circle of greaseproof paper slightly smaller than the Baking Stone. Place it on the cold stone and lay the dough balls on top of this with enough space in between each one; you don’t need to press the dough flat, the balls will flatten out by themselves. Place the Baking Stone on the grid, close the lid of the kamado and bake the cookies for 20-25 minutes until done.
Remove the cookies from the EGG and let them cool until they are lukewarm.
Using a spoon, make an indentation in the cookies, fill with the cheesecake filling and sprinkle with the rainbow sprinkles.
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