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Kadoorei Shokolad
1 cup  sugar 1/2 cup  cocoa 3/4 cup  water -- or milk or wine 1  teaspoon  vanilla extract 1  teaspoon  rum extract 100 grams  margarine 500 grams  petit buerre crackers sprinkles Put sugar cocoa, water, and extracts in pot and melt. Add margarine and mix until melted. Reove from heat and add crushed petit buerre crackers. Roll into balls, cover with sprinkles or coconut.