Sift together your flour, salt & baking soda. Set to one side.
Beat the butter and sugar in a bowl for about 3m, then add the egg and vanilla and beat again.
Add the dough into a piping bag fitted with a small round tip nozzle. Pipe even stick shapes, about 8 centimeters long on to a non stick mat or parchment paper, leaving enough space between each one.
Chill the ray of sticks in the fridge for 15m.
Bake at 375C/190F to 7-8m or until a light golden brown. Allow to cool completely once cooked.
To make the chocolate dip, chop the chocolate as finely as possible and then heat the cream until it just reaches a boil. Pour the cream over the chocolate and allow it to sit for 2m before whisking to combine.
Pour the chocolate into your serving pot and allow to cool to thicken.