- 285 g salted butter
- 150 g white sugar
- 295 g cake flour
- 95 g Horlicks, plus extra for coating
- 250 g white chocolate, melted, for coating
Preheat the oven to 160°C. Cream the butter and sugar together.
Add the flour and Horlicks, mixing well.
Grease a 24 x 34 cm baking tray. Press the dough into the tray and prick well with a fork.
Bake for 15 minutes, or until cooked (they should be soft and chewy).
Allow to cool slightly in the tray before cutting into fingers.
Coat with melted chocolate, sprinkle with Horlicks and allow to set.
Cook's note: Horlicks was something I never enjoyed as a kid. Crazy how one’s palate changes all the time. So what don’t you like? I dare you … give it a try.
This recipe is from award-winning chef Jackie Cameron's book of family recipes and trade secrets, "Baking with Jackie Cameron" (Penguin, R290).