50 g butter

125 g caster sugar

1 egg

1 tsp vanilla extract

125 g plain flour

75 g self-raising flour

100 g milk chocolate | chopped

100 g white chocolate | chopped (optional, EF did not use)

Cream together the butter and sugar until light and fluffy.

Beat in the egg and vanilla,

then sift in the two flours and fold in with the chopped chocolate.

Roll the mixture out into two long sausage shapes, about an inch thick, and wrap in cling film.

Chill until ready to use (they freeze well if you don’t want to make them all at once.)

Heat the oven to 220 degrees.

Slice each sausage of dough into 10 pieces, then flatten them out on a lined baking tray.

Bake for 8-10 minutes, or until just starting to turn golden.

Leave on the tray for a couple of minutes, then transfer to a wire rack to cool completely.