About 30
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200 g butter or margarine at room temperature
180 g Dansukker Icing Sugar
225 g porridge oats
100 g vanilla custard powder
30-60 ml cold water
200 g white chocolate
Desiccated coconut

Mix together the butter/margarine and icing sugar. Add the oats, vanilla custard powder and cold water. Roll the mixture into balls and refrigerate. Melt the chocolate over a water bath. Dip the balls first in the melted chocolate, then coat with desiccated coconut. Store in a cool place.

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