Sift the flour, salt and baking powder into a large mixing bowl
In a separate bowl, cream together the butter and sugar until light and fluffy
Beat the egg and stir into the mixture with the vanilla essence and Jaffa orange zest
Pour in the flour mixture and mix all the ingredients together until it forms a dough
On a lightly floured surface, roll the dough into a long sausage shape, then wrap in either foil or cling film, and chill in the fridge for an hour, until firm
Take the dough out and cut off the amount of mixture you want to use – it will keep in the fridge for up to 10 days
Roll the mix into as many small balls as it will make, then roll out into round biscuit shapes and place on a greased baking tray
Cook for 7 to 8 minutes until golden
Leave to cool on a wire rack
Melt the chocolate in a bowl over a pan of simmering water
Remove the chocolate from the heat, then decorate the cookies
