Balls Veg CD
Confectionary Scottish 45mins plus setting
by Isabella Main, Cumbernauld,
Scotland on behalf of her Granny Barbara from Glasgow
30-40 Cold Vegetarian
Vegetables Sweets Scotland British Europe Gluten Wheat free
2 large Potatoes, peeled and cut into chunks
900g/21b Icing Sugar
450g/11b cooking Chocolate
Dessicated Coconut, toasted
1. Boil potatoes
in water for about 20 minutes or until soft.
2. Drain well then
return to the pan and mash until totally smooth: ensure there are no
3. Sieve in the
icing sugar a little at a time stirring with a fork incorporating the sugar into
the mixture as you go. Continue until the mixture is so stiff you can no longer
pass the fork through with ease. The mixture should now be quite doughy. Place
in the fridge while you prepare the chocolate.
4. Break the
chocolate into pieces and place in a heatproof bowl. Place the bowl over a pan
of very hot water and stir to melt.
5. Remove the
potato mixture from fridge then using a soup spoon form the mixture into balls
by rolling between palms.
6. Roll the balls
in the chocolate and then roll in toasted coconut to coat on all sides. Place
into little cake cases and refrigerate for 30mins until set.
comments: Tastes even better if you can wait until next day (this end
task may be hard to attain). The more sugar you add the harder the centre of the
sweetie although I prefer it to be quite creamy. My granny was a baker by trade
and taught me tons of recipes (including this one).