Preheat your oven to 180°C (fan) and line a baking tray with greaseproof paper.

In a mixing bowl, cream softened dairy-free butter, powdered sugar, and vanilla extract until smooth and fluffy (2-3 minutes).

Sift all-purpose flour and cornflour into the butter mixture and mix gently. Add dairy-free milk gradually if too crumbly.

Transfer dough to a piping bag fitted with a star tip and pipe cookie shapes onto the prepared tray, spacing about one inch apart.

Lightly sprinkle caster sugar over each piped cookie for a sweet touch (optional).

Bake for 10-12 minutes until lightly golden. Leave to cool on the tray.

Melt dairy-free dark chocolate until smooth and dip each cooled cookie halfway into it.

Place the dipped cookies on a fresh tray and chill in the refrigerator until chocolate sets.