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sponge |
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Refrigerate 1/2 hour. Cut into squares, pierce with a fork. |
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3 egg whites |
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beat until stiff |
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Pour into lined tin. Bake in moderate oven 20 minutes or until done. Stand a few minutes, turn onto a rack. Leave overnight. |
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1/2 cup sugar |
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gradually beat in |
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3 egg yolks |
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fold in |
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1 tablespoon cornflour |
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sift |
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fold in |
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1 cup self-rasing flour |
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1 teaspoon butter |
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disslove |
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fold through |
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3 tablespoons boiling water |
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icing |
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Dip squares into chocolate, then toss in coconut. |
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500g icing sugar |
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sift |
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4 tablespoons cocoa |
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1/2 cup boiling water |
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stir in, for a smooth icing |
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1 tablespoon butter |
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1 teaspoon vanilla |
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2 cups dessicated coconut |
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