Bitter sweet recipe

Kirsty from "Gobblers Run" (hi Kirsty) asked for the recipe for her partner, so here it is. My advice is to not let them brown when cooking (I turned the tray at least 3 times) and once made, don't eat for 24 hours. Okay, you can try ONE but you'll find they taste better after a day. *Trust me!*

INGREDIENTS:

180 g butter - softened
1/3 cup icing sugar
1/2 cup custard powder
1 cup self-raising flour
1/2 cup walnuts - finely chopped or crushed
4 weet-bix - crushed
150 g milk chocolate - melted


METHOD:

• Preheat oven 160 degrees C, then grease and line two baking trays.
• With electric beater, cream together the butter, icing sugar and custard powder. Using a wooden spoon, mix through the flour, walnuts and crushed weet-bix.
• Divide the dough into small balls (I used a sorbet scoop dipped in a glass of warm water after every 3rd biscuit - see bellow for approximate ball size) and place onto lightly oiled trays. Press down with a fork.

• Bake one tray at a time on middle shelf for 10-15 minutes. Do not allow biscuits to brown, as they'll taste bitter.
• Remove from oven and place onto a cooling rack.
• When cool, spread a generous amount of melted choclolate onto the base of one biscuit and press together.
• Leave 10 minutes for filling to set, then sprinkle with icing sugar through a seive. Eat 24 hours afterwards.

Enjoy if you can...not for the faint-hearted! Let me know if your partner likes them Kirsty.