Prep 15 mins
Cook 1 hr
My girls & I love these. They have earned the nickname of "Mums Truffles" so that they know what to ask for:) I make two batches of these to use a whole packet of biscuits. I have also used different liqueurs to replace the sherry & essence, but mostly I use as written. I use Griffins "Super Wine" biscuits or "Girl Guide" biscuits in New Zealand. They are quick to make using a food processor. This recipe comes from my file of recipes by Alison Holst. NOTE: biscuits = cookies.
- 125 g plain sweet biscuits (1/2 of a 250g pkt)
- 1⁄4 cup cocoa
- 1 cup icing sugar
- 1⁄2 cup coconut
- 100 g soft butter
- 2 tablespoons sherry wine
- 1 teaspoon rum & butter flavoured spice essence (I use Rawleighs brand)
- coconut, for coating
- Break biscuits into pieces and place in food processor with the metal blade attached.
- Crumb and when finely ground add the cocoa, icing sugar, coconut and the softened (but not melted) butter.
- Add the sherry and essence and process until all ingredients are thoroughly mixed.
- Add extra sherry if too dry or extra coconut if too wet.
- Form into small balls with wet hands and roll in coconut.
- Arrange on a plate or tray and refrigerate until firm.
- Store in an airtight container in the fridge or freeze for 1-2 months.
- Cooking time is time to set in fridge.
- VARIATION: Replace sherry with brandy or rum or whatever liqueur you fancy!