Lemon Melts

1. Preheat the oven to 170°C/325°F/Gas mark 3. Line one or two baking sheets with baking
2. parchment.
3. Beat the butter and sugar in a large bowl until pale and creamy. Add the lemon oil and beat for a further 30 seconds. Beat in the egg until just combined. In a separate bowl combine the flour and baking powder. Mix into the butter mixture, adding enough of the milk to make a dough. Chill if the weather is warm.
4. Roll out the dough on a lightly floured surface, about 4mm (¼in) thick. Using a 6-cm (2½ in) round cutter, cut the dough into rounds then transfer on to the prepared trays.
5. Bake for 15–18 minutes, or until lightly golden. Allow to cool slightly then transfer to a wire rack and allow to cool completely. When cool, melt the chocolate in the microwave or over a double boiler. Half dip the biscuits into the chocolate then leave to set on baking parchment in a cool place.

Recipe taken from Cookies, Slices and Squares by Pippa Cuthbert and Lindsay Cameron Wilson (New Holland Publishers, £12.99)