Buttered arrowroot biscuits soaked in coffee, flavoured with cocoa, layered with butter icing and served chilled.
300gm sugar, powdered
¼ cup water
2 tsp instant coffee powder
1 packet arrowroot biscuits
1½ tbsp cocoa powder
Beat the butter and add the powdered sugar.
Boil water and mix the coffee powder.
Soak a biscuit in the coffee and place on an aluminium foil.
Spread a thin layer of butter over this, place another soaked biscuit followed by butter layer and so on till the biscuits are over.
To the remaining butter, add cocoa powder and mix well.
Lay the biscuit stack sidewise.
Smear the cocoabutter mix thick and even over the biscuits.
Wrap the aluminium foil over the biscuits to resemble the wrapping of a toffee.
Place in freezer and allow setting.
Cut and serve cold.