INGREDIENTS:
- 4 cups kelloggs rice bubbles
- 1 cup desiccated coconut
- 1 1/2 cups icing sugar, sifted
- 3 tablespoons cocoa, sifted
- 250g copra; melted, cooled slightly
INSTRUCTIONS:
Combine the rice bubbles with icing sugar, cocoa and coconut in a large mixing bowl.
Stir in the copra and mix well together.
Using 2 teaspoons of the mixture per patty case, divide the mixture between 24 patty case papers. Place on a scone tray and refrigerate until firm.
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