Cream the butter and sugar (sachet 1) with an electric hand mixer until combined – you don’t need to mix it for too long as lots of aeration can cause the cookies to puff up and lose their shape when baked. Add the egg yolk and mix until combined.

Add the cookie mix (sachet 2) and combine to form a stiff, smooth dough. The dough may seem a little dry at first, but keep pressing it together with your hands until it comes together.

Roll the dough evenly between two pieces of baking paper until 1cm thick and 13cm wide. Place onto a baking tray and chill in the fridge for 1 hour until firm.

Meanwhile, preheat the oven to 160°C fan-assisted convection and line a large baking tray with baking paper.

Use a sharp knife or metal bench scraper to cut the dough into 12cm-long, 1cm-wide sticks and space evenly on the prepared tray. You can reroll any scraps of dough to cut out more cookie sticks or other cookie shapes.

Bake the cookies for 10-12 minutes. If necessary, press them back into a straight shape between two spatulas, bench scrapers or rulers while still warm. Allow the cookies to cool completely on the tray.

Melt the caramel chocolate and pour into a small narrow glass or mug. Working with one cookie stick at a time, dip one end into the chocolate, allowing any excess to drip off, and place on a lined baking tray to set. Repeat with the remaining cookie sticks. Drizzle any leftover chocolate over the cookie sticks for an extra special finish, if you like.