Method

• 1.
  Preheat oven to 180°C. Line 3 large baking trays with baking paper.
• 2.
  Place butter and icing sugar in a stand mixer fitted with the paddle attachment and beat on medium speed until pale. Beat in vanilla and half the orange zest. Sift in flour and cornflour, then beat for about 15 seconds until smooth and just combined. Spoon the dough into a piping bag fitted with a 2cm star nozzle. Pipe out 9cm-long strips of dough onto prepared trays. Bake for 10-12 minutes or until light golden brown. Remove from the oven and cool completely.

• 3.
  Place chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until melted and smooth.
• 4.
  Combine caster sugar and remaining orange zest in a bowl.
• 5.
  Dip an end of each cookie in chocolate, allowing excess to drip off. Return to trays and sprinkle with orange sugar so it sets in chocolate. Set aside at room temperature or chill to set. Store, in an airtight container in the refrigerator, for up to 5 days.