Using an electric hand mixer, combine the butter, icing sugar and cornflour together in a large bowl.

Add in one cup of your flour. Mix until the the flour is fully incorporated.

Next, add in the remaining flour. Mix until the flour has just combined. The mixture should be thick and crumbly.

Tip your cookie dough out onto a clean bench top and use your hands to press the dough together to form a smooth ball of dough.

Divide your dough into 20 roughly even pieces. I find it is easiest to do this by pressing the dough into a large rectangle. Make 3 cuts lengthwise to form 3 large strips then divide each of those strips into 5 pieces.

Roll each of your strips into a long thin sausage this will be the base f your bones. A great way to do this is to use a piece of baking paper and a bench scraper or other smooth flat surface.

Once you have the base of the bones formed you can make a 2cm cut at either end of your base. Curl the dough outwards and then use your fingertips to shape it into the rounded ends at the ends of your bones.

Transfer your cookies onto lined baking sheets and chill in the fridge for at least 20 minutes.

Preheat oven to 150 degrees fan bake.

Bake your bone cookies in batches for 10 -12 minutes. Your cookies are done when they are slightly golden on the ends and have a slight firmness to them.

Allow your bone cookies to cool fully before coating them with white chocolate.

Place half of your chocolate and coconut oil into tall and narrow microwave safe cup. Microwave in 30 second bursts, stirring in between, until the chocolate is smooth and melted fully.

Dip your bones into the chocolate one at a time. Coating the bone a little over half the way up. Drain off as much chocolate as possible before placing the bone onto a piece or baking paper to set. Repeat this process until all of the bones are half dipped in chocolate.

Allow the Chocolate to fully set before repeating the process for the other side of the bones. Start with the bones that you coated last as they will have the least chocolate on them. Allow to set fully before serving or storing.