200 gram butter
1/4 cup (50 ml) castor sugar
1 tablespoon (15 ml) water
2 cups (500 ml) flour
200 – 250 gram slab chocolate
In New Zealand: use a 250 gram slab of Whittaker’s Dark Almond with 62% Cocoa
Of course you use your favourite flavour too.
Icing sugar to dust
Cream butter and sugar together.
Add water. Add flour and mix thoroughly.
Cut chocolate into blocks.
Fold each block of chocolate into enough dough to cover it completely. The dough wrapping should be about 5 mm thick.
Roll it between the palms of your hands to shape it into a barrel.
Bake in a pre-heated oven at 180°C for 15 to 20 minutes.It should have the colour of straw, but should not be brown.
Dust with icing sugar while biscuits are still warm.