Red Velvet Bow Biscuits Recipe

Light and buttery red velvet biscuits with a crisp, melt in the mouth texture.

These bow piped biscuits are a delicious red velvet flavour with hints of cocoa and vanilla. They have a light, buttery texture which just melts in the mouth and they are much easier to pipe than they look!

This recipe makes make around twelve large bow piped biscuits. You could of course pipe more, smaller bow shapes or just keep it simple and pipe a dozen round swirls. The biscuits will keep for up to a week in an airtight container or you can freeze them for longer.

Makes 12 large bow biscuits

Pastry ingredients;

300g plain flour

125g icing sugar

15g cornflour

200g vegan butter

1/2 tsp vanilla powder

1 tbs cocoa powder

2-3 tbs plant milk

1-2 drops of red food colouring

1 tbs icing sugar for dusting

You will also need; a mixing bowl, spoon or electric hand mixer, piping bag, 1M or similar piping nozzle, scissors small sieve, baking tray, baking paper

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How to make your mince pies;

1. Pre heat the oven to 180°c

2. Line your baking tray with baking paper. This will stop the biscuits from sticking

3. In your mixing bowl, add the butter and icing sugar then mix thoroughly until creamed together. The mixture should look light and fluffy

4. Add the cocoa powder, vanilla powder and red colouring then mix again to combine

5. Add the cornflour and half the flour and mix again. The dough should become much thicker now

6. Add the remaining flour and 2 tbs of plant milk and mix again. You should have a thick but pipeable dough

7. If the dough feels too thick to pipe, add another tsb of plant milk. The vegan butter you use will determine how much milk you need, as some vegan butters are much wetter than others

8. Add the piping nozzle to the piping bag and snip off the end

9. Add around a third of your dough mixture to the piping bag and begin to pipe you bow shapes

10. Start by piping the two 'tails' of the bow, then pipe a figure of eight shape at the top of the 'tails' to make the loops of the bow

11. Add more dough to the piping bag as needed and repeat piping the bow shapes until you have used all the dough.

12. Bake for around 12 minutes until they are just starting to turn golden

13. Leave to cool then dust with icing sugar

14. Eat and enjoy!

Tips & Tricks!

• I used Flora spreadable to make my biscuit dough

• The dough gets stiffer as it sits, so try to not to leave it out too long before piping your bow shapes

• I piped a dozen large bows, but you could do more smaller shapes

• I used Rainbow Dust Progel red colouring; https://amzn.to/3YlWcwz

• I always use Vanilla Mart vanilla powder - it's so delicious! https://amzn.to/48O6UAV

• There is only a small amount of cornflour in this recipe but it does make a difference to the texture, helping to keep the biscuits light and buttery

• I used a 1M Wilton piping nozzle, but any similar sized nozzle would work; https://amzn.to/4q5kEOL

• I usually use these piping bags from Bakery Direct; https://amzn.to/44qZZfz