Ingredients
175g soft salted butter
200g light brown soft sugar
100g caster sugar
1 large egg
2tsp vanilla extract
½-1 tbsp red food colouring
225g plain flour
25g cocoa powder
½ tsp bicarbonate of soda
150g white chocolate chips
For the drizzle
2 tbsp soft cheese
6 tbsp icing sugar
Recipe
1. Beat the butter and sugars together until pale and fluffy. Beat in the egg, vanilla extract and food colouring until the batter is consistently red. Place the flour, cocoa and bicarbonate of soda in a sieve and sprinkle over the batter. Fold everything together before also folding in the white chocolate chips.
2. Place the dough on a baking parchment sheet and mould into a sausage shape (roughly 6cm wide), folding the parchment over the dough and chilling in the fridge until ready to bake.
3. Heat the oven to 190*C/170*C fan/gas 5. Arrange the cookie dough on a baking tray lined with baking parchment, well-spaced. Bake for 13-15 minutes.
4. Leave to cool for a few minutes before transferring to a wire rack to fully cool. Beat the soft cheese to a loose consistency and stir in the icing sugar. Drizzle the icing over the cookies using a piping bag or spoon.