1. Put glucose biscuits in a plastic bag, crushed coarsely with rolling pin

2. Make a paste of cornflour, cocoa and half the milk.

3. Heat remaining milk to a boil, pour into cocoa paste, mix till well blended.

4. Empty condensed milk, butter, essence into a large bowl

5. Beat till light and blended.

6. Add cocoa milk mixture, mix again.

7. Add crushed biscuits and walnuts, mix well.

8. On a clean dusted surface, press out mixture into a square.

9. Mark out square piece with a knife.

10. Allow to cool completely. Cut pieces fully.

11. Place in a tray on greaseproof paper and chill till well set.

12. Serve chilled. Store in refrigerator till required.

Making time: 30 minutes
Makes: 10 rounds (approx.)
Shelflife: 2 weeks or more, refrigerated.

Christmas tip:

Cut the still warm rectangle into figures with stencils, make a hole with a warmed skewer, when cold, hang with strings from hole. Hang onto a glass Christmas tree, and refrigerate. Use as a table decoration centre, on thanksgiving.