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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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A great recipe for kids and adults who are really kids at heart! So easy to make. I got this recipe from my German friend Katja, who often brought it to a class we took together and made my lunch breaks very tasty indeed. I think you could sub shortening or butter for the coconut fat (Palmin) she used but I have not tried it, having only made this while in Germany. Ingredients:
250 g coconut fat, melted |
2 eggs |
1/2 teaspoon salt |
150 g icing sugar |
4 tablespoons cocoa |
1 tablespoon coffee |
1 tablespoon rum |
1 tablespoon grated lemon peel (optional) |
24 butter cookies |
2 tablespoons nuts (optional) |
Directions:
1. Melt the shortening and let cool.
2. Mix the eggs, salt and icing sugar together.
3. Add the cocoa powder, coffee and rum as well as the lemon zest if using.
4. Add shortening when cool.
5. Line a small loaf pan with aluminium foil or wax paper.
6. Layer the cookies, then cover with some of the chocolate mix. Repeat.
7. Sprinkle with nuts on top.
8. Cool 2 hours in the fridge, slice and enjoy.
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