• 225 g (7½ oz) butter
  • 3 tablespoons runny honey
  • 3 tablespoons cocoa powder
  • 300 g (10 oz) shortcake biscuits, roughly crushed
  • 100 g (3½ oz) white chocolate
  • 12 white chocolate buttons

Heat the butter, runny honey and cocoa powder in a pan until melted. Add the crushed biscuits to the chocolate mixture and stir together until all the biscuits are coated with chocolate.

Pour into a greased 18 cm (7 inch) round tin. Chill for at least 30 minutes.

Melt the white chocolate in a bowl over a pan of simmering water (see page 10). Pour over the chocolate biscuit base to cover it. Arrange the white chocolate buttons on top.

Chill for at least 30 minutes, then cut into 12 wedges.

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