500ml blue ribbon flour
50ml castor sugar
100g slab dark choc
Extra castor sugar for rolling
cream the butter and sugar and add the water, beat till smooth and creamy. Add flour, mixing well.
cut the choc blocks in half.
divide dough into small pieces, enough to cover choc, flatten slightly, put the choc into a ball and put onto a greased baking tray.
bake in a preheated oven at 180c for 15-20mins. Roll in extra castor sugar.