• Using a hand mixer, cream the butter and sugar for 2-3 minutes, until well combined. Do not overbeat.
• Then, add the egg and vanilla essence and mix until well combined.
• In a separate bowl, sift together the flour, baking powder and salt.
• Add the flour mixture to the butter mixture, and, using your hands, mix until just combined.
  
• Work the mixture into a dough, and form 2 balls
  
• Wrap the dough in cling wrap, and refrigerate for 1 hour. You can also freeze the dough if you want to use it later.
  
• After one hour, preheat the oven to 180C
  
• Roll out the dough, approximately ¼ inch thick, and using a cookie cutter, or the rim of a glass, cut out even circles.
  
• Place these on you baking tray (lined with baking/parchment paper)
  
• Bake for 10-13 minutes, or until the edges of the cookies are slightly brown.
  
• Cool completely on a cooling rack before eating.
  
• Repeat the process with the 2nd dough ball.

For the chocolate drizzle (optional)

• In a microwave safe bowl, heat the chocolate and the oil, in 30 second intervals, until the chocolate has melted.
• Drizzle over the tops of the cookies.