Making the rough puff pastry:
Sift 250g plain flour and 1 tsp of fine salt into a large bowl. Roughly break 250g butter into chunks; rub them into the flour loosely. You may still see bits of butter and that is fine.

Make a small hole in the mixture and pour in about 100 ml of cold water, mix until you have a firm rough dough adding extra water if needed. Be careful of the amount of water you use, you don't want a soggy dough. If this happens add a bit of flour at a time to try and fix it.

Cover in cling film and leave to rest in the fridge for 20 mins before doing anything else

Turn out onto a lightly floured surface and knead it very gently and form into a smooth rectangle.

Roll the dough in one direction only, until it’s about three times as wide as it was. Keep the edges straight and even

Fold the top third down to the centre and the bottom third up and over that. Give the dough a quarter turn to the right and roll out again to three times the length as it was before. Repeat twice.

Fold as before, do not roll again and store in the fridge for as long as possible but no shorter than 20 mins.

The cookies start to be made:
While the pastry is in the fridge, preheat the oven to 200º C. Put the soft butter into a mixing bowl and beat with an electric mixer or wooden spoon until creamy. Add both the sugars and beat well into the mixture so it looks fluffy. Lightly beat the eggs with vanilla extract so you can gradually add it to the mixture.

Sift the flour, salt and baking powder into the bowl and continue beating. When thoroughly combined, work in the chocolate pieces.

Making The Chocolate sauce: Measure 50g of milk Belgium Chocolate, melt it to a smooth consistency that has no lumps. Pour in the cold cream, it has to be cold or you will lose the effect. I found pouring the cream for 2 seconds was the right amount, this is roughly 50 ml. Mix in thoroughly

Putting it all together:
Get a cupcake tray and grease each one with melted butter. Get out the pastry from the fridge as long as it has had its twenty mins and roll it out to the width of the tray and the length of the tray.

Take a large star cutter and cut as many stars as you can without re- rolling. Any leftover trimmings should be stacked up and chilled for another use, don't scrunch them together in a ball or you will lose the layers. To re-roll allow it to come back to room temperature. Cut them close to each other so you don't lose any pastry. Try not to over work it as you may lose layers and it won’t puff.

Take the stars and place them each in a cupcake tin. Take heaped teaspoons of the cookie dough and place it on top of the stars (don’t use too much in each one as it will lose the effect, if there is any left over you can make some ordinary cookies!)

Cool in the fridge for ten mins so it will get the shock in temperature it needs to puff when it goes in the oven.

Take out of the fridge and put straight in the oven at 200º C for 15 mins. After 15 mins cover in foil and bake for another five mins. In total it should have been in the oven for at least twenty mins, you may be worried the cookies are over cooked but otherwise the pastry won't cook through.

Leave for at least 5 mins before taking it out of the tray. Leave to cool out of the tray before you eat.

Acknowledgements

The rough puff pastry method was inspired by Gordon Ramsey’ on BBC good food and the cookie recipe is inspired by Linda Collister’s recipe in a Bake Off book