125g butter, softened
125g caster sugar
1 tsp lemon extract
450g plain flour
1 tsp baking powder
2 Tbsp milk
300g white chocolate
Pre heat oven to 170C/gas mark 3. Line two – three baking sheets with baking parchment.
Beat the butter and sugar in a large bowl until pale and creamy. Add the lemon extract 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 for 45 minutes.
Roll out the dough on a lightly floured surface to about 4mm/¼in thick. Using a 6-cm (2½ in) round cutter, cut the dough into rounds then transfer on to the prepared trays.
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, 30 seconds at a time. Half dip the biscuits into the chocolate then leave to set on baking parchment in a cool place.