Rafaello Biscuits

CREDITS

Rec credit: @when_ruhana_cooks
(Previously known as mama taught me well. Please follow new page).
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INGREDIENTS

250g stork to bake marg/ or butter (room temp)½ cup castor sugar½ cup chopped almonds½ chopped pecan nuts1 ½ cups maizena (corn flour)+/- 1 cup flour (as needed)Milkybar/ Dream chocolateDesiccated coconut

METHOD

1. Beat bakibg margarine and sugar well, till light & fluffy.2. Add nuts and maizena (corn flour) and mix in.3. Bind in flour by hand - as needed- till soft dough forms.4. Roll into even sized balls.5. Bake in preheated oven at 160degC for 10-15min.6. Allow to cool.7. Melt chocolate.8. Dip balls in chocolate and roll in coconut.9. Leave to set.10. Store in airtight container.
Note: Do not mix other biscuits with coconut biscuits, will make them soft.Makes a big batch.

POSTED ON

26 Feb 2018

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