The butter must be at room temperature.
Whisk the butter and icing sugar till its fluffy.
Add the vanilla extract as well and whisk again.
Sieve the cornflour and flour together into the butter mixture. Fold in to forms dough.
Make small roundels of the dough and place them on a tray lined with butter paper.
Chill the trays with dough roundels in the fridge for 1 hour.
Bake them at 170℃ , in a preheated oven or microwave oven (convection mode) for 14-17 minutes or till the sides are little brown. Cool them completely.
Melt the chocolate using double boiler method or microwave.
Dip the biscuit in the melted chocolate, decorate with the edible eyes, gems and the chocolate sprinkle.
