- Whisk together the butter and sugars until the mixture is light.
- Add vanilla essence and egg then stir in the flour, bicarb and chocolate. At this point the dough should be firm and quite sticky,
- Set aside and chill in the freezer while you make the icing.
- Whisk together sugar, cocoa powder and milk until really smooth and shiny.
- Using a doughnut baking tray pinch the dough into circles and bake at 180°C/360°F for around 20 minutes.
- When cool, dip in the icing and leave to set.