Melt the butter and dark chocolate in a saucepan on low heat until it becomes smooth and consistent. Stir occasionally. Remove pan from heat and add the condensed milk, followed by the chopped almonds and Horlicks. Sift the flour with a touch of sea salt, stir it together and put it in the fridge for 20-30 minutes (not longer). When it’s cold, but still pliable, add the crushed Maltesers and coarsely chopped white chocolate. Stir it all together.
Preheat oven to 170 ° C. Divide the dough into 24 equal balls and place them on a couple of baking sheets with baking paper. Press each ball flat and bake for about 12 minutes or until they become tough in the middle and hard edges. Let them sit on the baking sheet for about 5 minutes when they have come out of the oven, and HIV as the baking paper of the baking tray onto a rack so that they can cool down.
Serve as is or with a melt some chocolate and drizzle over them.