Choco Panda

Instructions

1. In a bowl, cream the soft butter with the sugar until light and fluffy.
2. Beat in the egg, then the flour mixed with the baking powder, and work into a soft dough.
3. Roll small balls about the size of a walnut and flatten them slightly.
4. Place them on a tray lined with baking paper and bake at 170 °C for 10 minutes, until just golden.
5. Let the biscuits cool completely on a rack.
6. Melt the white and dark chocolate separately over a bain-marie, adding a spoonful of oil to each.
7. Dip half of each biscuit in the white chocolate and the other half in the dark chocolate to recall a panda's coat.
8. Let them set at room temperature or in the fridge for 15 minutes before tasting.