This recipe is very near and dear to my heart and I’m sure near and dear to a lot of other family members hearts. My beautiful, late Nanna Loy shared this recipe with me quite some time ago, 18 years to be exact. I was thinking of Nanna Loy’s Kansas Cockle biscuits just the other day and I knew I had a recipe for them somewhere in my recipe cupboard that she had personally hand written for me. That thought was enough to set me into a mission of ‘Find that recipe’ and I did just that. On a piece of pretty pink paper I found the recipe she gave me all those years ago.
Nanna Loy you will forever have a special sweet place in my heart.
I look forward to sharing more of Nanna Loy’s recipes with you but today it’s her Kansas Cockles.
You will need:
1/2 cup caster sugar
1/2 teaspoon vanilla
1 1/2 cups self-raising flour
1/2 cup cornflour
Cook in a moderate oven about 15 minutes (just keep an eye on them).
When cool ice together.
Traditionally you ice Kansas Cockles together with a Jam icing but this time around I decided to use a dark chocolate ganache.
I melted 200g dark chocolate with 80ml cream over a pan of simmering water, stirring every now and then until smooth. I then placed melted mixture in fridge to firm up until it is of a spreadable consistency.