Petitchef
PETITCHEF

Vintage lane - cherry ripe slice from the harston cwa recipe book


Ingredients

- 1 libra malt biscuits
- 2 ounces chopped glace cherries
- 1/2 teaspoon cochineal
- 1 tablespoon caster sugar
- 3 ounces Copha
- 1/2 libra coconut
- 3/4 cup evaporated milk
- 1/2 teaspoon almond essence

Preparation

Step 1

Grease a 7" x 11" swiss roll tin and arrange a layer of malt biscutis in the base.

Step 2

Melt copha and mix in remaining ingredients, blending thoroughly, spread over layer of biscuits.

Step 3

Top with another layer of biscuits, pressing them firmly into mixutre.

Step 4

Ice with chocolate icing when set, cut into small squares.

Step 5

Cherries and almond essence may be omitted OR replace evaporated milk with 3/4 cup condensed milk and cut out caster sugar.

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