|Butter||4 Tablespoon (60 Gram)|
|Sugar||4 Tablespoon (60 Gram)|
|Milk||2 Cup (32 tbs)|
|Golden syrup||3 Tablespoon|
|Whipped cream||1⁄2 Cup (8 tbs)|
Combine butter, sugar and golden syrup, in a saucepan.
Place over low heat until sugar is partially dissolved.
Remove from heat.
Add flour, mix well.
Drop two teaspoonful of the flour mixture on a greased baking sheet, 4 inches apart.
Bake in 180°C oven for 15 to 20 minutes or until cookies are golden brown.
Remove sheet from oven and let cool for one minute.
Lift cookies with a spatula one by one and place the warm cookies in empty tart tins.
Press the cookies using fingers of both hands.
Remove from tin after 15 minutes, and store in airtight tins.
Makes 11 to 12 cups.
To prepare filling, combine cocoa, sugar and cornflour in a bowl.
Stir in a little milk to make paste.
Put rest of the milk on fire.
When it comes to a boil, lower heat and add cornflour paste.
Cook for a minute more or until custard is thick and smooth.
Just before serving fill the prepared cups with cool custard.
Decorate with whipped cream.