150 g/5 oz butter
75 g/3 oz icing (confectioners') sugar, sifted
150 g/5 oz plain (all-purpose) flour, sifted
100 g/4 oz/1 cup plain (semi-sweet) chocolate
A few drops of vanilla essence (extract)
Grease two baking (cookie) sheets. Beat
100 g/4 oz of the butter with 25 g/1 oz/3 tbsp of the icing sugar,
then work in the flour. Place in a piping bag with a large star tube
(tip) and pipe twelve 5 cm/2 in long strips on to each baking sheet.
Bake in a preheated oven at 190°C/375°F/gas mark 5 for 10-15 minutes
until a pale golden brown. Transfer to a wire rack to cool.
Melt the chocolate in a bowl over a pan of hot water or in the
microwave. Beat together the remaining butter and icing sugar with a
few drops of vanilla essence. Sandwich the biscuits together in pairs
with the butter icing, then dip one end of each in melted chocolate.
When hardened, dip the other ends in the chocolate. When set, store in
an airtight container for up to 1 week.