Mix together wheat flour, rice flour, cane sugar and spices. Add the diced butter and mix all the ingredients with your hands until crumbly.

Add a beaten egg and mix again quickly, just enough to form a smooth ball of dough. Wrap it in cling film and keep it in the fridge for a few hours.

After this time, remove the pastry dough from the fridge, knead it again to make it easy to be worked and roll it out until 5 mm thick. Use a rolling pin and a dusting of rice flour.

Heat the oven to 180°C and bake the cookies for 11-12 minutes, until lightly golden. Let them cool down completely on a wire rack

Melt the chopped chocolate in a double boiler and dip the cookies halfway into the melted chocolate. Let them cool on a rack until the chocolate is completely solid again.

They keep well in a tin box or an airtight container for many days.