Red Velvet Semperit Butter Cookies


1½ cups unsalted butter

1½ cups icing sugar

8 egg yolks

4 tsp vanilla essence

1 can MARIGOLD Sweetened Condensed Filled Milk

6 cups custard powder

2 cups corn flour

6 cups wheat flour

8 tbsp chocolate powder

6 tbsp beetroot extract

½ cup chocolate chips


  1. Combine butter and icing sugar. Beat until creamy but not too long to prevent expansion during baking.
  2. Add egg yolks, vanilla essence and MARIGOLD Sweetened Condensed Filled Milk. Beat enough to incorporate.
  3. Use spatula, add in custard powder bit by bit. Fold in until uniform.
  4. Add in corn flour. Fold in and mix well.
  5. Add wheat flour and mix well.
  6. Add in chocolate powder and mix well.
  7. Add in beetroot extract.
  8. Add in chocolate chips and mix well.
  9. Pipe using nozzle and bake 160°C for 20-25 minutes.
Chef's Tip:
Topping such as raisins, cranberry can be substituted with chocolate chips. Beetroot extract can be substituted with red coloring.
Prep time: 25 minutes
Cooking time: 30 minutes
Serves: 20