Make the biscuits

1. Cream the butter and icing sugar using a silicone spatula until well incorporated.
2. Beat the mixture using a mixer at medium speed until fluffy and pale.
3. Add in egg yolk, vanilla extract and double cream, continue to beat until well combined.
4. Sift in flour, corn flour and salt, use a silicone spatula to gently fold in all the dry ingredients until the dough forms.
5. Transfer the dough into a piping bag.  Then cut a hole in another piping bag and inserted  an 1M open star piping tip.  
6. Cut a hole to the piping bag with the dough and insert this bag into the bag with the piping tip.
7. Spray cake release spray onto the baking pan and place one / two sheets of template onto it (depending on the size of your baking pan), I use two sheets, then spray again on top of the templates to secure the parchment paper.
8. Apply gentle pressure to the bag and guide the tip in a zigzag motion following the lines. Then release the pressure and gradually lift up the bag as you finish. Use your finger to gently press down the end.  
9. Continue to pipe as many as you want.  Don’t worry if they’re close to each other at this stage—as long as they don’t touch, they’ll be fine. We’ll reposition them after they’ve been frozen.
10. Place the piped biscuits in the freezer for about 90 mins or until they’re firm. This prevents them from spreading during baking.
11. As it gets close to the end of the 90 minutes, preheat the oven to 170℃ / 325℉.
12. After 90 minutes, the cookies should be firm. If not, continue freezing them until they are firm.
13. Remove the templates, and adjust their positions slightly if they seem too close to each other.
14. Bake the frozen biscuits in the preheated oven for about 14 to 16 minutes or until the edges turn slightly golden brown.
15. Let them sit on the baking pan for about 10 minutes before transferring them onto the wire rack to cool completely.

Decorate the biscuits

1. Melt the chocolate in a heatproof bowl and set the bowl over a saucepan with gently simmering water.
2. Pour the melted chocolate into a jug or a glass with a wide mouth for easy dipping.
3. Lay a sheet of parchment paper on a flat surface to avoid a mess.
4. Dip the cooled biscuit into the warm chocolate. Drip off the excess and lay it flat on the parchment paper to set.  Experiment with dipping the biscuits in different ways and let’s get creative!