These mouth watering buttery biscuits are perfect with a cuppa tea.  When I make these, they don’t last very long.

Makes around 20 depending on the size of the nozzle and length you would like them.

Ingredients:

• 100g / 4oz unsalted butter
• 25g / 1oz icing sugar
• 100g / 4oz plain flour
• ¼ tsp baking powder
• ½ tsp vanilla essence
• 75g / 3oz milk chocolate melted

Method:

• Preheat the oven to 190ºc / 375ºf / Gas 5.  Line 2 baking trays with baking paper.
• Beat the butter until smooth, then stir in the icing sugar until mixture is pale and fluffy.
• Add the flour and baking powder and combine.  Add the vanilla essence and beat well.
• Spoon the mixture into a piping bag fitted with a medium star nozzle.  Pipe out onto each baking sheet, spacing well apart to allow for spreading during cooking.  Bake for 10-12 minutes until pale golden.
• Leave to set for 1 minute, then use a palette knife to transfer to a wire rack and leave to cool completely. 
• In the meantime, melt the chocolate over pan of hot water.  Once melted, dip the ends of each biscuit into the melted chocolate, then place on a wire rack to set.  Then serve with a cuppa tea.

Top tip: The dough may seem stiff but don’t add any liquid to soften, as this will make the dough heavier