Ingredients:
220g plain flour
30g wholemeal flour
225g unsalted butter (soft)
100g Icing Sugar
30g cornflour
20g grounded almonds
Pinch of salt
1 tsp Vanilla Extract
1 egg
50g Mint chocolate 

Method:
Step 1: Preheat the oven 180˚C and line two baking trays with baking sheets.
 
Step 2: Firstly, add the butter to a stand mixer (fitted with the beater), on medium speed and, beat until pale and soft. Slow down the mixer and add in your icing sugar and vanilla extract, turning it back to medium speed until combined, roughly 2 minutes. Then add in your egg and mix again to fully combine.

Step 3: Sift in the flours, plain and wholemeal (adding this slight mix helps to keep the biscuits in shape) as well as the cornflour, grounded almonds and, a pinch of salt.

Step 4: Spoon the mixture into a piping bag and twist to seal the top. You can pipe any shapes you wish, ring, S-Shapes or Fingers do this onto your baking sheets, leaving little spaces between. Chill for 30 minutes.

Step 5: Usually, the bake time is roughly 16-17 minutes but I would do it for 19-20 minutes this will help them to bake through and to give you that nice crisp within the biscuit.

Step 6: Leave to cool within the tray for about 5 minutes, then remove and place onto a cooling rack.

Step 7: While they are cooling, melt your chocolate (microwave 30 seconds) I chose mint chocolate but you can go with whatever you prefer. Dip the corners or decorate each biscuit as you wish.

Allow the chocolate to set before serving!