INGREDIENTS
8 tennis biscuits.
½ cup water.
2 cups sugar.
½ teaspoon vanilla essence.
3 level teaspoons cocoa.
2 tablespoons butter, soft.
METHOD
Roll the tennis biscuits into very fine crumbs and place into a bowl.
Blend in the cocoa.
Grease a 7″ pan.
In a pot on the stove boil the sugar and water for 4 minutes.
(Boil on high and time it from the moment of boiling, not from the time it was placed on the stove).
Remove the pot from the stove.
Add the soft butter, crushed tennis biscuits and vanilla essence.
Mix well.
Place pot back on the stove and boil for a further 2 minutes.
Remove pot from stove.
Beat the mixture a little to get rid of bubbles.
Pour the mixture quickly into the greased pan.
Cut into squares a few minutes afterwards as it sets quickly.
TIP: An easy way to crumb the biscuits, is to put them in a paper packet, plastic zipper bag or a folded cloth and roll with a rolling pin.
