FOR THE COOKIE
Preheat oven to 180°C.
In a bowl gently mix sifted flour, cocoa and baking powder and soda.
In a separate bowl, cream butter and both sugars in an electric mixer bowl with the paddle attachment until pale and fluffy. Turn mixer to low and add vanilla and eggs one at a time.
Gradually add half flour and cocoa mix until incorporated, then add the add other half.
Stir the chocolate chunks into the mix and then roll into a large ball and refrigerate for one hour.
Remove from fridge and bring the cookie mixture to room temperature. Then roll into golf sized balls.
Space 2cm apart on a lined baking tray and gently flatten with the back of a metal spoon.
Bake for 12-15 minutes. Remove and let cool before assembling.
For the icing
Beat butter on medium high using the paddle attachment of an electric mixer until the butter is pale and fluffy.
Now turn mixer to low and gradually add icing sugar, half a cup at a time. Finish by adding raspberries and beetroot powder (or food colouring) and beat together until you have a thickish puree.
Make sure your cookies at are room temperature.
Place raspeberry icing in a piping bag with medium nozzle. If you don’t have an icing bag, you can just spread the icing with a butter knife.
Take two biscuits and on one of them pipe or spread icing. Gently place the second cookie on top and voila, you have your cookie sandwich!
Note: Cookies are best stored at room temperature.