Ingredients
- 40 g of cocoa powder
- 150 g of dark chocolate, break into chunks
- 60 g of caster sugar
- 115 g of butter, softened
- 100 ml of condensed milk
- 200 g of self-raising flour
- 1 pack of hundreds and thousands
Method
Step 1
Heat the oven to 180°C/160°C fan/Gas 4. Line 2 baking trays with non-stick baking parchment. Place the butter in a mixing bowl with the sugar and beat until pale and creamy. Sift in the cocoa and flour then mix to a soft dough.Step 2
Divide the mixture into about 24 small balls. Place the balls onto the baking trays, setting them slightly apart, then use your thumb to press a small indent into the centre of each one. (Kids will love to help out with this bit!) Bake for 8-10 minutes until they’re lightly cracked on top and they look dry but are still soft to touch.Step 3
While they’re cooling down, press the indents again to make them more pronounced – they’ll be hot so make sure a grown-up does it this time. Then allow them to cool completely.Step 4
While they’re cooling, melt the chocolate in a bowl over a pan of gently simmering water and beat in the condensed milk. Chill for 30 minutes.Step 5
Once the cookies are cool, spoon a little of the chocolate filling into the centre of each cookie and sprinkle with hundreds and thousands. Store in a cool, dry place.