The Free-Range Butter Company

Ingredients

• 1 Packet of pre-made meringue nests (contains about 8) – for bodies
• 4 small individual mini pre-made meringues – for heads
• Extra thick double cream for ‘sandwich-ing’ meringues together

For Rich Chocolate Sauce:

• 25g (1oz) Anchor Lighter Spreadable
• 100g (4oz) Plain chocolate
• 15ml (1 tbsp) golden syrup

For decorating:

• Chocolate minty matchsticks for ‘legs’
• Black, white & pink fondant icing for eyes, nose & ears
• Green liquorice cut into small pieces for ‘grass’

Method

To make the dough:

1. Sieve together the plain flour, icing sugar and cornflour
2. Using a food processor, add the sieved flour and softened Anchor butter cut into cubes
3. Whiz together until the mixture starts to clog together
4. Turn mixture onto a lightly floured surface and gently knead together

To make the Moos:

1. Make the icing by placing all the ingredients together in a small basin
2. Melt in the microwave at a medium heat for about 1 minute (or use a bowl over a simmering pan of water) – stir carefully mixing all ingredients together to make a rich, silky sauce – put to one side
3. Hold each meringue on its side and carefully push in two small pieces of the chocolate match sticks into the bottom edge to make stand up legs (use a cocktail stick to make a small hole first of all). Lay on a tray or board
4. Brush or spoon the sauce onto the meringue bodies and heads to make ‘Friesian Patches’ – leave to set
5. Make ‘cow noses, ears and eyes’ using small circles of the fondant and stick to heads using a dab of the sauce
6. Carefully take meringue nests and sandwich together with thick cream, add a blob of cream and add the head – & finally give the Moos some grass to chew on!!
7. Serve Moo’s with extra Chocolate sauce for spooning or dipping & enjoy!!

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