You will need a 7cm round cookie cutter baking sheet lined with baking parchment disposable piping bags cocktail stick.

Begin by creaming together the butter and sugar until smooth. I use the paddle attachment of a free-standing mixer for this, though an electric handwhisk or good old-fashioned elbow grease will also work.

Add the egg and beat until completely incorporated.

Add the cocoa powder, plain flour, and cacao nibs and beat until the mixture forms a ball of chocolatey dough.

Turn the dough out of the mixing bowl and wrap in clingfilm. Chill this in the fridge for 20 minutes to firm up. Preheat oven to 180⁰C / 350⁰F / Gas Mark 4.

Roll out the dough to 3-5mm thickness on a lightly floured work surface. Cut out 12 round cookies using a cookie cutter and place these on a lined baking sheet. Return the baking sheet to the fridge for a further 15 minutes. This chilling prevents the cookies from spreading out as they bake.

Bake in a preheated oven for 10-12 minutes, until the cookies feel dry and set to the touch. Allow them to cool completely on the baking sheet before lifting away. If the cookies are under cooked on the underside, you can return them to the oven for a few minutes to bake a little more. Cookies are magic like that!

To decorate, melt the white chocolate chips in glass bowl in microwave in 30 seconds bursts. Check and stir after each 30 seconds and stop heating only when a few lumps remain as these will melt in the heat of the bowl. Spoon melted white chocolate on top of a cookie. Spread the covering out to a few millimetres away from the edge.

Melt as above the dark chocolate chips or the pure cacao melts, depending on your preference and spoon into disposable piping bags with a small hole cut into the end. Squeeze rings of these darker cacao melts onto the still wet white chocolate, starting with a small ring near the centre and working out towards the edges.

Drag a cocktail stick through the rings of melted chocolate from the centre towards the edge to create the spider web effect. Set the cookie aside to set completely and continue to decorate each cookie in this way.