4 oz. butter
8 oz. icing sugar sifted with -
4 oz. cocoa.
4 teasp. sherry, brandy or rum
1/2 cup sultanas
1/3rd cup coconut
1/4 to 1/2 cup finely chopped walnuts
1 egg white
Method: Cream butter, work in mixed icing sugar and cocoa. As mixture begins to dry gradually add sherry, then sultanas, coconut and walnuts. Add unbeaten egg white and mix thoroughly. More brandy or sherry may be added, but do not make mixture too moist. Chill for half an hour. Roll in balls and toss in coconut, chocolate sprinkles or finely chopped nuts. Store in refrigerator.
Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105
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