In a separate bowl, combine the melted Anchor Salted Butter, condensed milk and hot water.
Add the butter mixture the dry ingredients and form into a dough. Add approximately another 1 tbsp water (start with a little less than 1 tbsp and add more if necessary) to form a soft, pliable but not sticky dough.
Divide the dough into 20 equal portions (about 12 g each).
Using a rolling-stretching motion, shape each piece of dough into thin ropes of about 6 inches in length.
Bake at 165°C for around 30 - 40 minutes or until golden brown.
Cool, then coat with melted baking chocolate and decorate with chopped nuts or sprinkles.