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“My girls & I love these. They have earned the nickname of "Mums Truffles" so that they know what to ask for:) I make two batches of these to use a whole packet of biscuits. I have also used different liqueurs to replace the sherry & essence, but mostly I use as written. I use Griffins "Super Wine" biscuits or "Girl Guide" biscuits in New Zealand. They are quick to make using a food processor. This recipe comes from my file of recipes by Alison Holst. NOTE: biscuits = cookies.”
1hr 15mins
30 small balls

Ingredients Nutrition

  • 125 g plain sweet biscuits (1/2 of a 250g pkt)
  • 14 cup cocoa
  • 1 cup icing sugar
  • 12 cup coconut
  • 100 g soft butter
  • 2 tablespoons sherry wine
  • 1 teaspoon rum & butter flavoured spice essence (I use Rawleighs brand)
  • coconut, for coating


  1. Break biscuits into pieces and place in food processor with the metal blade attached.
  2. Crumb and when finely ground add the cocoa, icing sugar, coconut and the softened (but not melted) butter.
  3. Add the sherry and essence and process until all ingredients are thoroughly mixed.
  4. Add extra sherry if too dry or extra coconut if too wet.
  5. Form into small balls with wet hands and roll in coconut.
  6. Arrange on a plate or tray and refrigerate until firm.
  7. Store in an airtight container in the fridge or freeze for 1-2 months.
  8. Cooking time is time to set in fridge.
  9. VARIATION: Replace sherry with brandy or rum or whatever liqueur you fancy!

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