Added by rachthecook | Wed 28 Jan 2009 @ 12:03
makes about 30
preparation time is 10 mins
cooking time is 15-18 mins
225g (8oz) unsalted butter
225g (8oz) of caster suger
170g of carnation condensed milk
350g (12oz) of self raising flour,sifted
100g (4oz) of dark chocolet,chopped
100g (4oz) of walnuts, chopped
in a large bowl, cream the butter and suger together until pale. stir in the condensed milk. mix in the flour and then work in the chocolet and the walnuts.
2. divide the dough in half and place etch half on a squrare pice of cling film and roll into a thick saugage shape. if you want you can put one in the fridge and use it another time it will keep for up to a week. take of the cling film on one of them and then cut thick slices off. then do the same with the other one.
3. when ready to bake preheat the oven to 180 degrees, 350 F, gas mark 4
line the bakeing taray with baking parchmentn. when cooked they will look golden and crispy at the edged but will be a little soft.