Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4 and line a couple of baking trays.

2 Sieve the icing sugar and beat together with the butter until light and fluffy. Sieve in the gluten-free plain flour and rice flour. Add a pinch of salt and the vanilla extract. Mix together with a wooden spoon.

3 Beat the eggs in a small bowl or jug with a fork and then gradually add to the mixture. Spoon the mixture into a piping bag fitted preferably with a large star-shaped nozzle.

4 Pipe the biscuits onto your baking trays in straight lines of about 6cm in length. Make sure you leave plenty of room around each biscuit as they do spread in the oven.

5 Bake in the oven for 15-20 minutes or until golden brown. Leave to cool on the baking tray to allow the biscuits to firm up.

6 Once cool, melt your chocolate and carefully dip in the ends of the biscuits. Allow the chocolate to set and then enjoy!