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Spuds
Ingredients:250g copha 4 Tablespoons thick cream 500g sifted icing sugar 1 small Teaspoon vanilla Method:Melt copha over a low heat. Remove from heat and add vanilla. Mix with icing sugar and cream into a workable consistency. Shape into small balls using sifted icing sugar. Roll in cocoa. Refrigerate until set. Place in airtight container.
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