50g (2oz) butter, at room temperature
150g (4oz) sugar
1 egg
1 egg yolk
½ tsp vanilla extract
175g (6oz) flour, sifted
1 tsp baking powder
25g (1oz) cocoa powder
Decoration
150g (5oz) milk chocolate
150g (5oz) white chocolate
150g (5oz) plain chocolate
Grease 2 baking sheets
Cream the butter and sugar. Add the egg and egg yolk. Thern the vanilla.
Add the sifted dry ingredients and mix until you have a smooth dough.
Take dessertspoonfuls of dough and roll into a ball.
Place each ball on the prepared baking sheet and gently press down, spacing slightly apart.
Chill for at least 30 minutes.
Remove from the fridge and bake in the preheated oven 180°C (350°F) for 10 minutes, until slightly risen and then transfer to a wire rack to cool.
To decorate, break the chocolate into 3 heatproof bowls. Place each bowl in turn over a pan of simmering water and stir until melted.
Divide the biscuits into batches based on the type of chocolate covering you prefer.
Using a fork and spoon, dip the biscuits one at a time into the different chocolates and coat completely; continue until all biscuits are coated.
Place on a sheet of baking paper and leave to cool.
Put the leftover chocolate in a small freezer bag and squeeze into one corner; snip off the tip and drizzle lines over the top of the biscuits.
Tip Store in cool place until ready to serve, preferably the fridge.