Method

1. Preheat the oven to 180˚C.
2. Line two baking sheets/trays with baking paper, ensuring that the sheet ends within the tray.
3. Cream the butter and icing sugar together until light and fluffy.
4. Add the vanilla essence and beat egg for a few seconds until combined.
5. Mix dry ingredients into the creamed mixture with a spatula, until well combined into a smooth dough. Use the hand held electric mixer if required.
6. Put the mixture into a piping bag fitted with a star nozzle.
7. Pipe oval shapes. Chill in the fridge, for 20 minutes.
8. Bake the cookies at 170-180˚C for about 8-10 minutes or until they are pale golden color.
9. Leave to cool on the baking sheet to firm up before carefully transferring them to a wire rack with a palette knife to completely cool.
10. Melt the dark/milk chocolate on a double boiler. Once the cookies are cooled, dip half the cookie into the dark/ milk chocolate and leave to set on a wire rack for a few minutes before serving.