Pre-heat your oven to 160°C
In a large bowl combine the sugar, vanilla, butter, egg and cream together with a whisk.
Following the instructions on your food colour, add this to your mix. Some food colourings are stronger than others. I used Wilton Cakes’red food colouring and it only requires a very small amount.
When you’ve got it the colour you want, add the 2 tablespoons of cocoa powder. This will give the cookies their subtle chocolate flavour without affecting the colour of the cookies.
Fold in the self raising flour into the mix. Fold a part at a time, adding to it once the former has been fully combined.
Add your white chocolate chips – reserving some to top on to the cookie dough just before you bake.
Line a baking tray with baking paper
Weigh out 35 g of cookie dough and roll into balls. Place the dough balls on the baking tray. They will spread to about 8 cm so give them plenty of space between each cookie.
Bake for 12 minutes
Using a spatula transfer from the baking tray to a cooling rack. The cookie will look quite wet from the tray, if its TOO wet, give it an extra minute or too. It’s ready when it’s pliable but movable.
Leave to cool and eat when ready! That’s if the kids don’t get there first!