[Ingredients]
140g unsalted butter
175g caster sugar
1 egg
175g self raising flour
55g cocoa powder
1/2tsp vanilla essence
85g milk chocolate
1tbsp melted unsalted butter
1tbsp golden syrup
[Steps]
Preheat oven 175degC.
Line baking tray with parchment paper.
In a bowl, beat butter and sugar together until smooth. Beat in egg.
Sift flour and cocoa powder over the mixture and fold it in using a fork until a firm dough is formed.
Divide the dough into 20 portions and roll into balls. Arrange the balls well spaced apart on the baking tray (you might have to bake them in batches). Bake for 15mins.
Remove from oven and make a dip in the top of each cookie using the back of the spoon.
Place chocolate, melted butter and syrup in a bowl and set it over a pan of simmering water. Stir until smooth.
Spoon melted chocolate into the dip of each cookie and transfer to rack to set.
These cookies can be kept for 4 to 5 days in an airtight container.