AUSTRALIAN HEDGEHOG BISCUITS
From cooks.com
8 oz. butter
1 3/4 c. powdered sugar
2 tbsp. dark cocoa powder
1 tsp. vanilla
2 eggs, well beaten
8 oz. vanilla wafer cookies
8 oz. plain graham crackers
4 oz. walnuts, chopped
1 1/2 oz. preserved ginger
Melt the butter, sugar, and cocoa together. Add the vanilla and eggs when the mixture has cooled slightly. Crush the cookies and crackers with a rolling
pin in a ziplock bag or use a blender or food processor. Don't make them too fine. Pour them into a large bowl. Add the walnut pieces. Cut or crumble the
candied ginger into the smallest pieces possible. Add the ginger to the crumbs and walnuts. Stir the chocolate mixture into the bowl and stir very well
with a large spoon. Put the mixture into a 9 x 13 inch pan and press it down all around carefully. Refrigerate until well set. Cut into small squares.
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From cooks.com
8 oz. butter
1 3/4 c. powdered sugar
2 tbsp. dark cocoa powder
1 tsp. vanilla
2 eggs, well beaten
8 oz. vanilla wafer cookies
8 oz. plain graham crackers
4 oz. walnuts, chopped
1 1/2 oz. preserved ginger
Melt the butter, sugar, and cocoa together. Add the vanilla and eggs when the mixture has cooled slightly. Crush the cookies and crackers with a rolling
pin in a ziplock bag or use a blender or food processor. Don't make them too fine. Pour them into a large bowl. Add the walnut pieces. Cut or crumble the
candied ginger into the smallest pieces possible. Add the ginger to the crumbs and walnuts. Stir the chocolate mixture into the bowl and stir very well
with a large spoon. Put the mixture into a 9 x 13 inch pan and press it down all around carefully. Refrigerate until well set. Cut into small squares.
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