Preparation time 20 minutesMAKES ABOUT 18
Ingredients:
• 4 digestive biscuits
• 25g (1oz) butter
• 1 level tbsp crunchy peanut butter
• 1½ level tbsp cocoa power
• 50g (2oz) icing sugar
• 2tbsp golden syrup
• 50g (2oz) butter
• 50g (2oz) puffed rice cereal
Preparation:
1. Place 16 paper cases in bun tins to give support. Put the digestive biscuits inside a plastic bag and crush finely with a rolling pin.
2. Soften the butter, beat in the peanut butter, then stir in the crushed digestives. Refrigerate the mixture for 30 minutes.
3. Roll the peanut butter mixture into small balls and [lace one in each paper case.
4. Put the cocoa power, icing sugar, golden syrup and butter together in a heavy-based pan. Melt slowly over heat without boiling.
5. Stir the cereal into the cocoa mixture until they are evenly coated. Place large spoonfuls in each paper case, making sure the peanut butter is completely covered. leave to set before serving.
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p62'
No comments:
Post a Comment