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Bloody Vamp Almond Cookies

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Spook your guest with one of these bloody cookies.

Yields1 Serving
 Unsalted butter, 340g
 Brown sugar, 1 cup
 Castor sugar, 3/4 cup
 Egg, 2 nos
 Vanilla extract, 2 teaspoons
 All-purpose flour, 2 1/2 cups
 Baking powder, 1 teaspoon
 Salt, 1/8 teaspoon
 Finely chopped almond, 1 cup
 Raspberry jam, 1 cup
Blood Syrup
 Corn syrup, 1 cup
 Coco powder, sifted, 2 teaspoons
 Red food coloring, few drops
1

Preheat oven at 180˚C and line a baking tray with parchment paper.

2

Cream butter and sugar until pale andd fluffy using a mixer.

3

Add in eggs and vanilla. Mix until combine.

4

Combine all-purpose flour, baking powder and salt in a bowl and fold it into butter mixture. Stir in chopped almonds.

5

Scoop 1/2 tablespoon of the batter onto the baking tray and smooth it out using a clean spoon. Drop 1 teaspoon of raspberry jam into the center and top with another 1/2 tablespoons of cookie batter and smooth the top again.

6

Bake the cookie for 8 – 9 minutes until the edges are light brown. Let cool on baking sheet for a few minutes before removing from racks to cool completely.

7

Blood Syrup: Mix corn syrup and coco powder in a bowl. Add in a few drop of red food coloring and mix it again. Drizzle on top of cooled cookies.

Ingredients

 Unsalted butter, 340g
 Brown sugar, 1 cup
 Castor sugar, 3/4 cup
 Egg, 2 nos
 Vanilla extract, 2 teaspoons
 All-purpose flour, 2 1/2 cups
 Baking powder, 1 teaspoon
 Salt, 1/8 teaspoon
 Finely chopped almond, 1 cup
 Raspberry jam, 1 cup
Blood Syrup
 Corn syrup, 1 cup
 Coco powder, sifted, 2 teaspoons
 Red food coloring, few drops

Directions

1

Preheat oven at 180˚C and line a baking tray with parchment paper.

2

Cream butter and sugar until pale andd fluffy using a mixer.

3

Add in eggs and vanilla. Mix until combine.

4

Combine all-purpose flour, baking powder and salt in a bowl and fold it into butter mixture. Stir in chopped almonds.

5

Scoop 1/2 tablespoon of the batter onto the baking tray and smooth it out using a clean spoon. Drop 1 teaspoon of raspberry jam into the center and top with another 1/2 tablespoons of cookie batter and smooth the top again.

6

Bake the cookie for 8 – 9 minutes until the edges are light brown. Let cool on baking sheet for a few minutes before removing from racks to cool completely.

7

Blood Syrup: Mix corn syrup and coco powder in a bowl. Add in a few drop of red food coloring and mix it again. Drizzle on top of cooled cookies.

Bloody Vamp Almond Cookies

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