These two-texture cookies are made from a simple butter dough, with half of each cookie dipped in dark chocolate. The crisp cookie and smooth chocolate make an elegant treat for tea time.
Cream the butter and sugar together, then add the egg. Sift in the flour and baking powder, then knead to form a dough.
Roll the dough into small balls, flatten them slightly and arrange them on a baking sheet. Bake in a preheated oven until the edges are lightly golden.
Melt the chopped dark chocolate gently in a heatproof bowl over simmering water, stirring until smooth.
Dip half of each cooled cookie in the melted chocolate, then leave them on parchment paper at room temperature until set.
Allergens: contains wheat (gluten), eggs and dairy. Important: Melt the chocolate gently in a heatproof bowl over simmering water. Heating it directly over high heat can make it grainy and dull.
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