1. Line a rectangular cake tin with baking paper (allow “handles” overhanging) and preheat the oven to 160°C.
2. Cream together the butter, castor sugar and the vanilla essence.
3. Sieve together the dry ingredients and mix into the creamed butter mixture to make the dough.
4. Press into the lined tin, smooth over the top and chill for 1 hour
5. Remove from the tin and cut into fingers ±32 (15 mm in width). Carefully arrange on a lined baking tray and bake for about 25 minutes until light golden brown.
6. Allow to cool on the tray for at least 10 minutes then remove and place on a cooling rack.
7. Dip into melted chocolate and allow to set .

Enjoy!