Pre-heat the oven to 175°C. Prepare a baking tray with grease-proof paper.

Beat the sugar and butter together until light and fluffy.

Sift the flour and vanilla sugar together and then mix into the butter/sugar.

Using your hands, quickly work the dough into a ball and roll in to a long sausage shape. Place in cling film and pop into the fridge for 30-60 minutes.

Give the dough a quick roll with your hands again and then slice into cookies. Place on the baking tray and bake for around 10-13 minutes, just until the outsides are browning but the middle is pale and fairly soft (they will harden as they cool).

Leave on the baking tray for five minutes and then transfer to a wire rack to cool completely.

Crush the candy canes until in to fairly small pieces. Melt the chocolate in a Bain Marie and pour chocolate into a small but deep bowl, so that you are able to dip around 1/3 of the cookie in chocolate.

Place on a tray lined with grease-proof paper and quickly sprinkle some candy cane. For the other half, drizzle chocolate over and again, top with the candy cane. Allow to set before eating. Enjoy