Red Velvet Lace Crisps

Chocolate lace crisps are such a classic and easily identifiable biscuit. The cracked outer layer dusted with icing sugar makes a lovely contrast to the chewy inner layer.

I decided to change this one up a little, giving it a hint of another classic: red velvet.

These are really easy to make. After making the dough, you roll them into little balls and covere them with icing sugar.

They flatten out heaps during baking, do make sure to give these guys plenty of room. 

The dark chocolate makes the red colouring really subtle. If you're like a stronger redness, use milk chocolate in this recipe. 

Red Velvet Lace Crisps


100g dark chocolate, chopped coarsely
80g butter, chopped
1 cup caster sugar
1 egg, lightly beaten
1 cup plain flour, sifted
2 tablespoons cocoa powder
¼ teaspoon baking soda
¼ cup icing sugar, sifted
red food colouring


  1. Combine all the dry ingredients except the icing sugar in a small mixing bowl. Add a little red food dye to the beaten egg; I use gel paste so as not to affect the ratio too much.
  2. Melt the butter and dark chocolate together in a small saucepan over low heat; allow to cool slightly. Pour the chocolate mixture and the egg mixture into the dry ingredients and stir to combine. 
  3. Allow mixture to cool to room temperature. Meanwhile, preheat oven to 180°C (160° fan-forced). Line oven trays with baking paper. 
  4. Put the icing sugar into a small bowl. Roll level tablespoons of mixture into balls and roll these in the icing sugar. Place on lined baking tray, leaving 8cm between them. Bake for 10 minutes; leave to cool on trays.

You'll find the printable version of this recipe here.

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