As the spring sun shines, enjoy a cuppa in the garden with these delicious cookies.
Thanks for sharing with us, Sous Chef Brad Terrell!

Ingredients

• 175g soft salted butter
• 200g light brown soft sugar
• 100g caster sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 tbsp red food colouring
• 225g plain flour
• 25g cocoa powder
• ½ tsp bicarbonate of soda
• 150g white chocolate chips
• 2 tbsp soft cheese
• 6 tbsp icing sugar

Recipe

• Step 1

Beat the butter and sugars together with an electric whisk until pale and fluffy. Beat in the egg, vanilla and food colouring until you have a bright red batter. Sieve over the flour, cocoa and bicarb. Fold everything together to make a stiff evenly-coloured dough, then fold in the chocolate chips.

• Step 2

Put the dough on a sheet of baking parchment, fold the parchment over the dough and mould into a sausage shape about 6cm wide. Chill until ready to bake. The dough will keep for a week in the fridge or one month in the freezer.

• Step 3

Heat the oven to 170C. Cut the cookie dough into 1cm thick slices using a sharp knife and arrange on two large baking sheets lined with baking parchment well-spaced apart so they have room to spread in the oven.

• Step 4

Bake in the middle of the oven for 13-15 mins until the cookies are crisp at the edges, but still soft in the centre. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Beat the soft cheese in a small bowl to a loose consistency, then stir in the icing sugar. Use a piping bag or spoon to drizzle the icing over the cookies.