Ingredients
Original quantities
Method
- Lightly and two baking trays.
- Very lightly crush the (if you leave them whole the biscuits will fail to hold together).
- Melt the in a small pan, add the and bring to the boil.
- Add the , the , the and the and stir for half a minute then remove from the heat. Leave to cool for five minutes before continuing.
- Drop generous heaped tablespoons of the mixture onto the prepared baking sheets, leaving a 10cm gap between each heap. Pat the mixture down a little with the back of the spoon.
- Bake for about 8 minutes, by which time the biscuits will have spread. Each biscuit will have a central heap of nuts with a thinner layer of darker mixture around it.
- Using a knife or cookie cutter, push the darker, outer layer that has spread over the tray back into the biscuits then leave for several minutes to cool a little.
- Lift the biscuits from the tray with a fish slice or similar wide, flat implement, and slide them onto to a cooling rack lined with baking paper. They will be fragile so go carefully.
- Leave to cool completely before covering one side of each biscuit in melted . I use a brush, spreading the melted chocolate over thickly.
