Red Velvet and White Choc Cookies

Makes 16, Prep and Cook 1 hour

290g packet white choc melts

1 Grease and line three large oven trays with baking paper. 2 Beat butter, sugars and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in egg until just combined. Beat in colouring. Transfer to a large bowl.

3 Stir in combined sifted flour, cocoa and baking powder until combined. Stir in choc bits.

4 Spoon level ¼ cups of mixture, about 5cm apart, onto prepared trays. (About six on each tray.)

5 Cook two trays in a moderately slow oven (160C), swapping halfway, for about 18 minutes, or until just firm to touch. Remove. Stand on trays for 5 minutes. Transfer to wire racks to cool. Repeat with the remaining tray.

6 Place choc melts in a small microwave-safe bowl. Microwave on High (100%), stirring every 20 seconds, for about 1½ minutes, or until melted. Remove.

7 Half dip one cookie at a time in chocolate, allowing excess to drain away. Place onto trays lined with baking paper to set.