Un autre biscuit du meme type alors, mais avec du colorant rouge. Des biscuits a la cuiller normaux avec du colorant? Pas la meme chose completement, mais la texture du gateau est alors la. Bonne chance.

I am not so sure. The only thing I could think of is the way to measure the sugar. I always go by weighing my ingredients, which I find much more precise than just using cups or Tbsp. I know well that in the US, not everyone owns a scale, but if I would have to give an advice, it is to use one anyhow since everyone measures things differently when using cups. I even myself find differences when I do cups. It depends on how things are packed. Hope this helps. If you prefer sweeter, you can always add more sugar anyhow. thank you! One thing more, in the pink dough, most of the sugar comes from the biscuits roses de Reims. As to the chocolate, it is not too sweet because I like chocolate when it is more bitter, so if you prefer sweeter, add more sugar, like perhaps 1 to 2 Tbsp more.