Red Velvet Cookie –

Ingredients

• 125g butter, softened
• 100g raw cane sugar
• 100g coconut sugar
• 1 large egg
• 1 tsp vanilla extract
• 1-2 tsp high quality gel red food colouring
• 1/2 tsp apple cider vinegar
• 250g gluten-free self-raising flour
• 50g ground almonds
• 2 tbsp unsweetened cocoa or cacao powder
• 1/2 tsp bicarbonate of soda
• Pinch sea salt
• 150g white chocolate chunks/chips
• 4oz butter, softened
• 3oz coconut sugar
• 8oz gluten-free self-raising flour
• 1oz ground almonds
• Step 1 In a large bowl or stand mixer, beat together butter and sugars until light and fluffy. Add the egg, vanilla, food colouring, and vinegar.
• Step 3 Wrap the cookie dough in clingfilm and chill in the freezer for 30 minutes to 1 hour until firm.
• Step 4 Preheat oven to 180°C then grease the Impossible Pan and set to one side.
• Step 5 Remove the dough from the freezer and unwrap. Using your fingers press the dough into an even layer in the greased pan.
• Step 6 Place the pan into the oven and bake for 22-25 minutes until set. There should be a few cracks on the surface.