125 g butter or margarine, softened
60 ml (35 g) icing sugar, sifted
375 ml (210 g) Snowflake self-raising flour
1 ml salt
about 100 g dark chocolate, melted
1. Cream butter and icing sugar together. Sift flour and salt together. Add to butter mixture, with milk and mix well to a firm dough.
2. Roll dough into teaspoon-size balls and place onto greased baking trays, leaving enough space for spreading. Press down lightly with a fork.
3. Bake in a preheated oven at 160 °C for about 20 minutes. Turn out onto wire racks to cool.
4. Use a fork to drizzle cooled biscuits with melted chocolate. Leave on wire racks to set.