Broken Biscuits! I’ve given up carefully feeling the packets of biscuits in the aisles a) I look odd, b) they’re still broken … you know the kind, the ones that look like they’ve survived but break in half when you touch them. Now I try not to mind so much you see one persons broken biscuit can be anther persons, cheesecake base, millionaires shortbread biscuit base or in this case, only the best ever Brandy & Chocolate Truffles you’ll have ever tasted!
This recipe is thanks to my Great Aunty Sheila. My sisters and I have fond memories of going to her house every New Year just before we went back to school for a big family gathering, the piano would be tinkled, games would be played and truffles scoffed by the dozen! Aunty gave me her recipe a couple of years ago and I decided I had to try it gluten free, and what do you know, I reckon it even better!
10(ish) broken biscuits
5 tbsp cocoa powder
5 tbsp dessicated coconut
50g butter, melted
100g condensed milk
2 tbsp brandy
chocolate strands to decorate
- Either add your biscuits to a large bowl and break up into crumbs with a rolling pin, or pop in a blender and blitz for a few seconds.
- Add to the biscuit crumbs, the cocoa powder, coconut, condensed milk, brandy and melted butter and mix to combine.
- The mixture will be very sticky but should come together and be pliable.
- Using a teaspoon take a little mixture and roll in your hands – you will get messy, it’s part of the fun!
- Roll each ball in the vermicelli (chocolate strands) and place into a Tupperware container.
- Repeat until you’ve used up all the mixture, this should make approximately 20 truffles.
- Pop the Tupperware into the fridge and chill.
Top Tip: I kid you not, I made this at the end of October for Christmas, they keep perfectly in the back of the fridge and the flavour intensifies over time, believe me, it’s worth it plus it’s just one more thing you can tick off your list well in advance!