Cream the Butter and Sugar: In a mixing bowl, cream together the butter and sugar until light and creamy, about 5 minutes.

Add Egg and Orange Essence: Beat in the beaten egg and orange essence until well combined.

Add in the Dry Ingredients: Into the egg mixture sift in the flour, baking powder, salt. Then add in the orange zest and combine on a low speed.

Bring Dough Together: Use your hands to bring the dough together into a cohesive mass.

Chill the Dough: Wrap the dough in cling film and freeze for about 20 minutes to firm up.

Roll and Cut: Roll out the chilled dough to about 1 cm thick and cut into equal sticks about 12 cm long and 1 cm wide. You will get about 12 cookies. With the excess dough, bring it together, then roll out and repeat

Chill and Bake: Chill the cut cookies, then bake at 180 degrees Celsius for 15 to 18 minutes until golden brown. Allow them to cool completely.

Melt White Chocolate: Melt the white chocolate in the microwave in 15-second intervals until smooth. Add pink food colouring to achieve the desired hue.

Dip and Drizzle: Dip half of each cookie stick into the melted chocolate, shaking off any excess, and place them on a cooling rack to dry. Use a piping bag or spoon to drizzle patterns on the cookies.

Garnish: Sprinkle crushed rose petals and colorful sprinkles onto the freshly dipped cookies. The garnishes will adhere to the chocolate.