4 oz margarine
4 oz caster sugar
2 eggs
4 oz self rasing flour
1 packet chocolate drops (polka dots)
2 tsp coffee essence
3 oz butter
4 oz icing sugar
a little coffee essence.
Cream margarine and sugar, add lightly beaten eggs little by little.
Add the coffee essence and fold in the flour and chocolate drops.
Spoon into cases and bake at 170° for about 20 minutes.
Beat together butter and icing sugar and then add coffee essence. Pipe onto cooled cakes.
Audrey Ellis, Hamlyn All Colour Cookbook.
4 oz caster sugar
2 eggs
4 oz self rasing flour
1 packet chocolate drops (polka dots)
2 tsp coffee essence
3 oz butter
4 oz icing sugar
a little coffee essence.
Cream margarine and sugar, add lightly beaten eggs little by little.
Add the coffee essence and fold in the flour and chocolate drops.
Spoon into cases and bake at 170° for about 20 minutes.
Beat together butter and icing sugar and then add coffee essence. Pipe onto cooled cakes.
Audrey Ellis, Hamlyn All Colour Cookbook.
