LYN'S WHISKY TRUFFLES

Lyn Farquharson worked at Taylor McLachlan where I temped in the 1990's. It was just before Christmas and I remember on Christmas Eve we had strawberries and ice cream for morning tea!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine biscuit crumbs, coconut, sifted icing sugar, cocoa and sultanas in bowl. Stir in liqueur, water & honey and mix well.

Step 2

Roll 2 level teaspoons of the liqueur mixture into a ball; repeat with the remaining mixture.

Step 3

Divide truffles into two batches. Roll one batch in chocolate sprinkles, and the other batch in extra coconut.

Step 4

Refrigerate truffles for several hours, or until firm.

Step 5

To store, keep in an airtight container in refrigerator.

Step 6

SUITABLE TO FREEZE.