200g/7oz Odlums Cream Plain Flour
2 Tablespoons Cocoa
1 Level Teaspoon Baking Powder
125g/4oz Butter (room temperature)
75g/3oz Shamrock Light Muscovado Sugar
75g/3oz Sugar
1 Egg
Few drops Vanilla Essence
12 Rolo's©
100g Packet Shamrock Chopped Walnuts (optional)


  1. Preheat oven to 190°/375°F/Gas 5. Large flat baking sheet or tray.
  2. Place the butter and sugars into a large mixing bowl and beat until light and fluffy.
  3. Add the egg and vanilla essence and beat well. Sieve the flour, cocoa and baking powder into the creamed mixture and mix well to form a thick dough.
  4. For each cookie, with floured hands, shape about a tablespoon of dough around 1 Rolo, covering completely. Roll into a ‘ball’.
  5. Press one side of each ball into the walnuts, if used.
  6. Place cookies about 2 inches apart on an ungreased baking sheet.
  7. Bake for 10 minutes until ‘set’ and slightly cracked.
  8. Cool for 2 minutes; remove from tin and cool on wire tray.
  9. Once cooled store in an airtight container.