Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Caster sugar |
| 2 tablespoons | Boiling water |
| 150 grams | Softened butter |
| 1¼ cup | NESTLE Baking Cocoa; sifted |
| 1½ cup | Ground almonds |
| 1 \N | Egg; beaten |
| 1 \N | Egg yolk |
| 150 grams | Shortbread finger biscuits; cut into 1cm wide |
| \N \N | ; slices |
Combine the caster sugar and boiling water in a small bowl and mix thoroughly.
Cream the butter in a medium bowl.
Combine the cocoa and ground almonds and beat into the butter alternately with the sugar mixture.
Beat in the egg and the egg yolk.
Fold in the biscuit pieces.
Turn the mixture into a greased 18cm ring tin or medium loaf tin and smooth the top. Cover and chill until the mixture is very firm.
Dip the tin into very hot water for a few seconds, then unmould and cut into slices for serving.
Store in a covered container in the refrigerator.
This recipe can also be made as a 'square'. Press the mixture into a shallow slice tin and cut into squares or bars when firm.
Converted by MC_Buster.
NOTES : Makes about 30 slices
Converted by MM_Buster v2.0l.