- Line two baking trays with baking paper and set aside.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Stir occasionally until the chocolate has almost completely melted, then remove from the heat and continue to stir until very smooth and liquid.
- Holding a teaspoon vertically straight, and close to the baking trays, drop teaspoons of the melted chocolate onto the trays, to form neat button shapes, making sure there is a small gap between each button. While still wet, sprinkle the hundreds and thousands over the top of each button to evenly cover them. Allow to cool slightly, then refrigerate for about 2 hrs, or until cold.
- Store in an airtight container in the fridge or a cool, dark place. They will keep for up to 2 months.
Recreate the foods from your childhood with Jane Lawson's Milkbar Memories, which revamps wonderfully retro foods for modern times. Out on the 2nd June 2016, published by Murdoch Books, priced at £20.
These eye-catching sweets are covered with tiny, brightly coloured baubles of sugar and have been delighting children for several decades
300g (10½oz) milk, dark or white chocolate 150g (5½oz) hundreds and thousands sprinkles
Time: 2 hrs Serves: 24 Nutrition: n/a