I had a lovely time teaching a private baking class to Imer and her daughter Emine. They anted to learn how to make red velvet cookies and chocolate fudge cupcakes. I’d never tried making this flavour of cookie before but soon realised that I could easily adjust my class is cookie recipe. I have to say that the results were absolutely delicious. So I thought I would share the recipe with you.

Red Velvet Cookies (double quantity)

2 tbsp milk

2 tsp vinegar

3-4 tsp red food colour

2 tsp vanilla extract

225g/8 oz butter, room temperature

340g/12 oz granulated sugar

85g/3oz sof dark brown sugar

2 eggs

425g/15 oz self raising flour

200g/7 oz white chocolate

Preheat oven to 190/375/Gas Mark 5. You will need a large, heavy, ungreased baking sheet.

Add the vinegar, food colour and vanilla to the milk. Set aside to curdle. Cream together the butter and sugars, then add the eggs, one at a time.

Now add the 'buttermilk' mixture alternating with the flour, mixing well between additions. You should now have a soft dough. Chop the chocolate into small pieces and add to the dough. Now use a spoon or ice-cream scoop to portion up balls of cookie dough. Place these inches apart on the baking sheet. Bake in the preheated oven for 10-12 minutes until they are just cooked/dry on top but still wet and gooey under the top layer. Leave to cool on the baking sheet for 10 mins then place on a wire rack to cool fully.