1 cup coconut
1 cup self-raising flour
1/2 cup sugar
1/4 lb butter
1 dessertspoon cocoa
Method: Melt shortening, mix well with all dry ingredients. Press into scone tray and bake approx. 20 minutes in a moderate oven.
Marshmallow:
1 cup sugar
1 cup water
1 tablespoon gelatine
Method: Bring to boil and simmer 20 minutes. Cool, add a few drops cochineal then beat until stiff and frothy. Spread on cooled slice.
Melt 3&1/2 oz copha, add 1 cup drinking chocolate and stir. While still hot pour over marshmallow -- this creates a 'rocky-road' look.
Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.68.
No comments:
Post a Comment