Ingredients
2½ cups pure icing sugar
¹/³ cup Dutch cocoa
125g Copha, melted
2 tsp vanilla extract
375g packet Scotch Finger biscuits
¹/³ cup Dutch cocoa
125g Copha, melted
2 tsp vanilla extract
375g packet Scotch Finger biscuits
Method
1. Line base and sides of 4 mini loaf tins with baking paper.
Sift icing sugar and cocoa into a bowl. Add Copha and vanilla and stir
until well combined.
2. Trim shortbread biscuits to fit tins. Put a finger biscuit in the base of each tin and spoon over some of the icing sugar mixture, top with another biscuit and spoon over more icing sugar mixture. Continue in this way until tins are full, finishing with icing sugar mixture.
3. Put tins on a tray, cover loosely with plastic wrap and refrigerate for 1 hour or until set. Cut into slices to serve.
2. Trim shortbread biscuits to fit tins. Put a finger biscuit in the base of each tin and spoon over some of the icing sugar mixture, top with another biscuit and spoon over more icing sugar mixture. Continue in this way until tins are full, finishing with icing sugar mixture.
3. Put tins on a tray, cover loosely with plastic wrap and refrigerate for 1 hour or until set. Cut into slices to serve.
Source: lifestyle
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