1/4 lb. butter
small cup sugar
1 well-beaten egg
1/2 lb. crushed biscuits
3/4 cup chopped walnuts
1 dessertspoon cocoa
1 teaspoon vanilla essence
pinch of salt
Method: Melt butter slowly, take off fire, add sugar and egg, return to fire, cook until very hot but do not boil. (Keep stirring, as it burns quickly). Take off fire, add biscuits, cocoa, salt, walnuts and vanilla and mix well. Place in flat greased tin. Ice with chocolate icing, allow to set, cut into strips when cold. If desired, it can be decorated with chopped nuts, coconut, etc.
Source: contributed by Mrs. C. Godwin in Woodlands 1948 Silver Jubilee Cookery Book ([Glenelg] Adelaide: 1948)
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