Toffee Biscuits
Try this Toffee Biscuits recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 c water
- 6 oz flaked; (or slivered)
- 3 oz margarine or butter
- 1 c sugar; (i always use castor
- Carbohydrate 0.65487398361 g
- Cholesterol 10.205828316 mg
- Fat 68.31101086176 g
- Fiber 0 g
- Protein 0.26365056483 g
- Saturated Fat 12.075195869214 g
- Serving Size 1 1 Serving (314g)
- Sodium 540.134943669 mg
- Sugar 0.65487398361 g
- Trans Fat 9.91666318038 g
- Calories 607 calories
taken from the Australian Womans Weekly Cook Book Boil altogether on high until mixture starts to turn brown (dont let it burn), stir occasionally until a nice deep brown - looks like toffee. Stir in almonds until all coated and then remove from heat. Grease foil and place teaspoon fulls of toffee on foil until it sets. They can be any shape or size - doesnt matter - still tastes good. These can be iced with melted chocolate if you wish. Posted to JEWISH FOOD DIGEST by "carmel school" <carmelpa@arach.net.au> on May 20, 1998.
