Mum'S Truffles - cooking recipe

Ingredients

125 g plain sweet biscuits (1/2 of a 250g pkt)
1/4 cup cocoa
1 cup icing sugar
1/2 cup coconut
100 g soft butter
2 tablespoons sherry wine
1 teaspoon rum & butter flavoured spice essence (I use Rawleighs brand)
coconut, for coating

Preparation

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