125 g (4 oz) butter
3/4 cup caster sugar
1/2 teaspoon vanilla essence
1 1/2 cups plain flour
1 tablespoon cocoa
1 teaspoon baking powder
pinch of salt
1/2 cup chopped walnuts
1/4 cup milk
3/4 cup caster sugar
1/2 teaspoon vanilla essence
1 1/2 cups plain flour
1 tablespoon cocoa
1 teaspoon baking powder
pinch of salt
1/2 cup chopped walnuts
1/4 cup milk
for the Chocolate cream icing
1 cup icing sugar
2 teaspoons cocoa
1 tablespoon softened butter
1-2 tablespoons condensed milk
2 teaspoons cocoa
1 tablespoon softened butter
1-2 tablespoons condensed milk
method
1. Cream butter, sugar and vanilla essence until light and fluffy.
2. Sift dry ingredients and blend in with walnuts and milk.
3. Place generous teaspoonfuls in rough mounds on greased baking trays and bake in a moderate oven 180-190°C (350-375°F) for 20 to 25 minutes until cooked.
4. Cool on a wire rack and sandwich biscuits together with the icing.
2. Add softened butter and blend to a spreading consistency with condensed milk.
2. Sift dry ingredients and blend in with walnuts and milk.
3. Place generous teaspoonfuls in rough mounds on greased baking trays and bake in a moderate oven 180-190°C (350-375°F) for 20 to 25 minutes until cooked.
4. Cool on a wire rack and sandwich biscuits together with the icing.
for the Chocolate cream icing
1. Sift icing sugar and cocoa into a mixing bowl.2. Add softened butter and blend to a spreading consistency with condensed milk.
serving amount
yield: 30
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