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These velvet cookies take a cake mix somewhere new. With just three ingredients (velvet cake mix, margarine or butter, and egg), you can have a tray of boldly coloured cookies out of the oven in a little over 20 minutes.
The secret is the ratio. There’s no water at all and only 100 g of egg to a full kilo of mix, while the fat goes up to 300 g. That turns the mix into a firm dough rather than a pourable batter. Knead it for just 2 to 3 minutes, by hand or with the paddle, until it comes together. Working it longer only warms the fat, which makes the cookies spread more than you want.
Leave plenty of room between each scoop, because the dough spreads and flattens as it bakes. A moderate 165°C lets the cookies set through without browning the edges, which matters when the colour is the point. Eat them warm for a soft texture, or let them cool for a crisper finish.
We’ve used Vizyon Black Velvet Cake Mix from Polen Food Oceania. The mix already carries the colour, flavour and sweetness, so the only things you add are the fat and the egg. Choose any colour from the Vizyon velvet range for a different look.
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