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250g (8oz) rice cookies (from health food shop)
cup raisins, chopped
cup macadamia nuts, chopped
155g (5oz) dark chocolate
60g (2oz) butter
1 egg
2 tablespoons Amaretto OR liqueur of your choice
pure icing sugar (powdered sugar)


Crush cookies, not too finely. Melt chocolate with Amaretto. Beat the egg, and combine with butter, melted, then combine with chocolate mixture. Mix well.

Work mixture into a sausage shape, place on aluminium foil and roll up into lengths. Chill until it's firm. Dust with icing sugar and cut into slices. If there's any left over -- there probably won't be -- keep it in the fridge.

Note: the consistency of the mixture may vary depending on the brand of gluten-free biscuits used. If it seems too sloppy, try putting it in the fridge for a few hours before rolling into lengths.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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