Make the cookies: preheat oven to 170c degrees.

In a food processor with steel blade put butter, sugar, flour, vanilla and salt and blend until small crumbles form.

Add the milk gradually and continue to process just until large clumps of dough are formed.

Transfer the dough chunks on a lightly floured work surface, combine with your hands and make a round disc shape.

Wrap in plastic wrap and refrigerate for about an hour.

Roll out the dough on a floured surface to about 1/2 cm thick and cut out 5-6 cm circles.

Arrange the cookies on an oven pan lined with baking paper.

Bake the cookies for about 10 minutes or until golden. Cool completely.

Italian meringue: in an electric mixer bowl with whisking attachment put egg whites and salt.

In a small saucepan put sugar and water and heat to dissolve the sugar until the syrup reaches a temperature of about 115-118c degrees. When the syrup reaches 105c degrees, begin whipping the egg whites and salt on medium speed.

When the syrup is ready remove from heat, increase the mixer speed to high and add in the syrup in a thin stream while whipping.

Beat meringue for 6-10 minutes or until it is very stable. Towards the end of whipping, add the vanilla.

Transfer the meringue to a pastry bag fitted with a round 2-3 cm piping tip. Pipe a tall generous mound of meringue over each cookie.

Cool the krembos in the freezer for about an hour.

Chocolate coating: melt the chocolate and put in a tall glass.

Add oil and mix until incorporated.

Dip the frozen krembos in the melted chocolate, shake off excess chocolate and place on a pan to set. Cool for about 10 minutes in the freezer and serve.