200g package of plain biscuits like Arrowroot or plain tea biscuits 500g regular pitted dates 225g butter 1 egg, beaten 2/3 cup sugar 1tsp vanilla extract Unsweetened coconut to coat
Melt butter, sugar, and vanilla together in a saucepan. Add dates and simmer until entire mixture is soft – it takes a good 20-30 minutes, even with constant stirring and mushing! Temper the egg into the mixture and cook together for another few minutes. Break the biscuits into small pieces (this might involve a hammer or heavy rolling pin) in a large bowl. Add the date mixture to the biscuits and mix to combine. Allow it to cool (I did about 20 minutes in the fridge) and then roll into balls. Roll each ball in unsweetened coconut to coat.
Source: Corlea Smit – an old recipe compilation between friends TRIED AND TESTED
Ingredients 1 x 250g packet Marie biscuit, crushed ½ x tin condensed milk ½ x cup applesauce 10 x tablespoon milo 1 cup coconut 3 x 1/3 cup oats Extra coconut for rolling
Method In a large bowl crush biscuits until fine. (This works well in a food processor if you have 1) Add the milo, coconut and condensed milk, applesauce, oats and mix until it’s well combined. Put in the freezer for 1hour makes it easier to roll. Roll teaspoon full into balls with your hand and then roll in coconut to coat. Refrigerate for 30 minutes or until firm. I like it better in the freezer.
Source: Toni Schell (modified version) TRIED AND TESTED Toni’s comment: My husband loved them and I made the adjustments in the recipe.
Ingredients 1 x 250g packet marie biscuit, crushed 1 x tin condensed milk 4 x tablespoon milo ½ cup coconut Extra coconut for rolling
Method In a large bowl crush biscuits until fine. (This works well in a food processor if you have 1) Add the milo, coconut and condense milk and mix until it’s well combined. Roll teaspoon full into balls with your hand and then roll in coconut to coat. Refrigerate for 30 minutes or until firm.
Mix all the ingredients and arrange in small glass bowls or one large dish 200 g fresh blackberries 250 g cream cheese 125 g mascarpone cheese 125 ml (½ c) fresh cream rind of 1 lemon 30 ml berry sugar
200 g Crumbed biscuits – it should be a bit chunky 40 ml margarine – melted 30 ml coconut
Decorate with extra blackberries Puree the blackberries. Mix blackberries, cream cheese, mascarpone cheese, fresh cream, lemon rind and berry sugar. Best to use a hand mixer, and whip till smooth and well blended. Mix the biscuits, margarine and coconut till wet and then use as indicated below. Place a layer of the biscuits in your serving dish, then top with a 1/3 of the cream cheese mixture, and repeat till you have 3 layers of biscuits and end with cream cheese. Garnish with additional blackberries. Wrap your bowl (glad wrap) and leave in the fridge for a minimum of 2 hours and serve.
Just made these, and cannot wait to serve to our guests tomorrow!!!
Source: The Recipe Hunter – Esmé’s own creation TRIED AND TESTED