Preheat your oven to 160 degrees fan bake

Cream together your butter and sugar in a large mixing bowl.

Next, mix in the golden syrup and egg yolk.

Add the remaining cookie ingredients and gently mix everything is just combined.

Take large spoonfuls of the mixture, rolling each into a ball as you go. Place the balls of dough on to lined baking trays, making sure to leave some space between. Press each cookie down using the base of a large glass, to make a flat disk that is about 1.5 cm thick.

Bake your biscuits for 12 minutes or until lightly golden.

Remove the trays from oven and leave to cool completely before topping them with melted chocolate.

Place your chocolate buttons and coconut oil into a small glass or plastic bowl. Microwave in 30 second increments until melted. Stirring between bursts. The chocolate should run in a thin slow stream when you lift the spoon

Take a cookie and gently dip the top surface into the chocolate then lift it out, letting the excess run back off. Use the back of a spoon to spread the chocolate and cover any missed bits if needed. Place each cookie back on to your lined trays to set.

Repeat until all of the cookies have been coated in chocolate.

Allow your chocolate to set fully before transferring them into a sealed container to store.