Makes 20

• 120g unsalted butter, at room temperature
• 50g caster sugar
• 50g icing sugar
• 1 medium egg plus one yolk, at room temperature
• zest of 1 lemon, finely grated
• 150g plain flour
• 30g cornflour
• 2 tbsp milk
• 200g milk chocolate
• makes 20

1. Preheat the oven to 180°C, fan 160°C, 350°F, gas 4.
2. Cream the butter and sugars together until light and fluffy.
3. Beat the whole egg and egg yolk together and add
4. gradually to the mixture, then carefully mix in the lemon
5. zest, flour, cornflour and milk.
6. Place heaped teaspoons of the mixture on a baking sheet
7. lined with baking paper. If you want to hang them on the
8. tree, make a hole in the middle of each cookie before you
9. put them in the oven.
10. Bake for 10-15 minutes or until golden brown.
11. Meanwhile, break the chocolate into pieces, place
12. in a heatproof bowl and melt in the microwave or over
13. a pan of simmering water.
14. Once the cookies have cooled, dip each one halfway into
15. the chocolate mixture. Place on a tray lined with greaseproof
16. paper and leave in a cool place for the chocolate to set.

TIP: When the cookies have finished baking, put them

straight on a wire rack to help them cool down quickly.

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