Chocolate Toffee Melts

Ready to go in the oven

Makes at least 24

Prep time 20 mins

Cook time 18 mins

225g unsalted butter softened

225g caster sugar

2 egg yolks

2 tablespoons milk

250g plain flour

30g cocoa powder

2 tubes of rolo's

Pre-heat oven to gas mark 4 or 180 degrees

1, cream the butter and sugar

2, put the egg yolks in a cup and beat lightly and add to the butter mixture a little at a time,

stirring until well combined.

3, Put the milk into the eggy cup and rinse round and add to the mixture stirring

thoroughly.

4, Sift in the flour and cocoa powder, stir well until a dough starts to form

.
Alternatively bring the dough together with your hands and keep kneading until it forms a 

ball and comes away from the bowl.

5, using a small ice cream scoop or a dessert spoon make a small mound about the size of 

a large walnut.

Place on a lined baking sheet at least 4cm apart as they will double in size. Push a roll into

the middle of each mound, not quite to the bottom.

6, Chill the mixture on the baking tray for 30 minutes, this stops them spreading too much.

7, Bake for 15 - 18 minutes until the biscuits look dry on top and a little cracked. Allow to 

cool on the baking trays for about 5 minutes then use an egg slice or palette knife and 

transfer carefully to a wire rack and leave until firm to the touch.

The finished Cookie