Ingredients:
1 packet glucose biscuits
1 tbsp. cocoa powder
1 tbsp. walnuts crushed
1/2 tin condensed milk
1 tsp. cornflour
1 tbsp. butter, softened
4-5 drops vanilla essence
1/2 cup milk
1/2 cup coconut fine white flakes
Method:
- Put glucose biscuits in a plastic bag, crushed coarsely with rolling pin
- Make a paste of cornflour, cocoa and half the milk.
- Heat remaining milk to a boil, pour into cocoa paste, mix till well blended.
- Empty condensed milk, butter, essence into a large bowl
- Beat till light and blended.
- Add cocoa milk mixture, mix again.
- Add crushed biscuits and walnuts, mix well.
- On a clean dusted surface, press out mixture into a square.
- Mark out square piece with a knife.
- Allow to cool completely. Cut pieces fully.
- Place in a tray on greaseproof paper and chill till well set.
- 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.
Christmas' Index
