Into the bowl of a stand mixer, beat the sugar and butter on a medium speed for 2 minutes. Scrape down the bowl and add in the egg and the vanilla. Beat for a further 45 seconds.
Finally, with the mixer on a medium low speed, slowly add the flour, a few tablespoons at a time. Once you have added all the flour, scoop the dough out of the bowl with your hands and shape it into a rough disc. Split the dough into two, wrap both in cling film and then chill in the fridge for 30 minutes.
After 30 minutes, remove one of the discs from the fridge, lightly flour your work surface, and roll the dough out to about the thickness of a pound coin. Place a teaspoon on top of the dough and use a sharp knife to carefully cut around it to create a spoon shape. Lift the spoon onto a baking tray lined with parchment paper, and repeat with the remaining dough.
Place the tray of spoons into the fridge for 30 minutes and preheat your oven to 180C Non-Fan assisted. Remove the tray from the fridge and bake the cookies for 10 minutes. Remove them from the oven and while they are still warm, use the back of a teaspoon and gently press it into the top dough to create a small indentation (so it looks like a real spoon!). Allow them to cool completely.
Into a small saucepan, add the double cream and Baileys Chocolat Luxe. Place it over a medium heat until it is steaming. Meanwhile, add the dark chocolate to a tall jug.
Once the cream is hot, pour it over the chocolate. Let it sit for 2m, then blend till smooth with a hand blender. Pour the mixture into a small ramekin.
Take the cooled spoon biscuits and dunk them into the chocolate coating, rotating them as you dunk them to get an even coating. Carefully lift the spoon onto a tray lined with parchment paper. Repeat this with all of the spoon biscuits.
Once you have dipped all the spoons, melt your milk chocolate and add the mixture into a piping bag or a sandwich bag with a small hole cut off the end. Quickly drizzle the melted chocolate over the top of the spoons.