Makes 16 x 1 oz. Biscuit Balls with the Meatball Maker Pro

[Prep – 30 minutes to make plus 4 hours to chill]

INGREDIENTS:

– Pecan Nuts 1 cup

– Confectioners’ [icing] Sugar 1 ½ cup

– Cocoa Powder [unsweetened ] ¼ cup

– Cinnamon [ground] ½ teaspoon

– Bourbon ½ cup

– Corn [golden] Syrup x 2 Tablespoon

– Vanilla Wafers [crushed] x 2 ½ cups [100 approx]

[If preferred this recipe can also be made with Frangelico Hazelnut Liqueur instead of the bourbon and hazelnuts instead of the pecan nuts]

PREPARATION:

1. Preheat the oven to 350°F / 180°C. Spread the pecan nuts on a baking tray / sheet and cook for 6-7 minutes. Remove the tray from the oven, finely chop the nuts and set aside.
2. In a large bowl sift 1 cup of the confectioners’ sugar with the cocoa powder and the cinnamon, then stir in the bourbon and the Corn {Golden} syrup and mix well.
3. Add the crushed wafers and the chopped pecan nuts and mix well.
4. Refrigerate the mixture for 30 minutes.
5. Fill your mixture into each chamber of the main container up to the MAX fill line, remembering while doing so that it is best to fill each chamber individually, feeding in your food mix with one hand and working it in with the fingers of the other hand up to the MAX fill line.
6. Once it is filled you can compress your meatballs, remove any excess with a small spoon before tapping out the meatballs into the lid / storage tray as shown in our Demonstration videos on www.meatballmakerpro.com.
7. Place the lid with the container on top, back in the refrigerator for 4 hours.
8. Dust the balls in a light sprinkling of confectioners’ [icing] sugar before serving.

[You can substitute finely chopped nuts as a coating instead of the sugar. Fill a small dish with the nut mix and roll each of the balls in it.]

NOTE:

The balls can be stored in the refrigerator for up to 2 weeks. Keep in an airtight container using some plastic wrap between layers.