500g butter
2 cups sugar
500g arrowroot biscuits, crushed
2 Tbs cocoa
4 eggs
200g nuts (walnuts, almonds, macadamia), chopped
Put butter, sugar, cocoa and beaten eggs in saucepan sitting in frying pan with hot water. Stir until melted and smooth, shiny and thick. Cool. Mix biscuits and nuts together. Mix in cooled chocolate mixture. Stir well. Place in tin and set in fridge.
Optionally, shape into echidna first and use toothpicks and glace cherries to decorate.
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