1 packet milk coffee biscuits crushed
2 tablespoons cocoa
1 tin condensed milk
5 tablespoons preserved ginger chopped
3 tablespoons raisins chopped
3 tablespoons almonds chopped
4 ozs. (112g) copha
3 tablespoons brandy
Method: Melt copha, combine all ingredients, mix well, form into balls, toss in coconut, chill and store in airtight containers.
Source: contributed by W. Oats (Ceduna Lodge, No. 101) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.83.