Yes … it is that time of year again where I lose all sense of good eating and choose to forget the effects of wheat on my system in order to support my daughter .. (read that as stuff my face and enjoy scoffing a load of yummy biscuits). Herself has been busy happily selling down here in Southland so we have been busy happily buying and eating.
It is also the one time of year that themselves get fudge-cake (aka hedgehog slice to some of you) made for them. I know that last year I shared my fudge-cake recipe with you however now that we are on the bus I have made a few more changes so as to fit in with what we have in the cupboards and what we are prepared to store. Icing sugar is one thing that I’m not buying, or even attempting to store on the bus, so no icing this year. That hasn’t seemed to dwindle the demand though so it is obviously still just as yummy and maybe a little bit healthier …. but only maybe 🙂
1 packet of Girl Guide biscuits – bashed into small pieces
115 gm Butter
2 Tablespoons Cocoa
1 egg – well beaten
1/2 Cup desiccated coconut
1/4 Cup sunflower seeds or pumpkin seeds (or a mixture of both)
1 teaspoon peppermint essence
- Melt the butter in a pot and once melted stir in the cocoa and egg
- Bring just to the boil then remove from the heat
- Add the remaining ingredients and mix well.
- Press mixture into a lined rectangular tin (an old butter paper works well) and refrigerate.
- Cut into small square and enjoy!
Hope this finds you all warm and well.