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

In a large mixing bowl, combine softened dairy-free butter, powdered sugar, and vanilla extract. Cream these ingredients on medium speed until light and fluffy.

Sift in all-purpose flour and cornflour into the creamed mixture. Fold until just combined, adding dairy-free milk as needed for a soft, pipeable dough.

Transfer the dough into a piping bag fitted with a star tip and pipe desired shapes onto the prepared baking tray.

Sprinkle a pinch of caster sugar over each piped cookie, if desired.

Bake for 10-12 minutes or until edges are lightly golden.

Allow cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.

Melt dairy-free dark chocolate in a bowl or over a double boiler, then dip each cooled cookie halfway into the chocolate.

Place dipped cookies on a lined tray to chill until chocolate sets.