Red velvet cookies

In a bowl, combine the flour, cocoa, baking powder, bicarbonate of soda and salt. In a separate mixing bowl, use an electric hand mixer to cream together the butter and both sugars until light and fluffy (about 4 minutes). Beat in the egg and vanilla, followed by the red gel colouring.

Beat in the flour mixture until completely combined, then finally fold through the chopped white chocolate. Chill the cookie dough, covered, for at least 1 hour or up to 24 hours.

Preheat the oven to 180ºC, gas mark 4. Line 2 large baking trays with baking parchment. Roll the dough into 12 equal balls (about 60g each) and place, well spread out, on the baking trays. Bake for 12-14 minutes, swapping the trays halfway through, then set aside to cool on a wire rack. Store the cookies in an airtight container for up to 5 days.