Sometimes you just need a sweet snack and we think that the best treat is often the one you’ve made yourself.
Call us crazy, but cooking is our zen. Combine that with the ability to create so many different combinations and flavours of these balls, it makes the perfect go-to treat.
In this recipe we use our basic Christmas cookie as a base, but you can use any flavour plain biscuit. Julia last used a gingerbread biscuit that is in our latest eCookbook Classic Collection: Family Favourites.
We’d love to know your fave flavour combo and what you’re creating in the kitchen.
- Makes: 30
- Preparation time: 20 minutes
- Refrigeration time: 60 minutes
250g of Basic Christmas Cookie (find our recipe here)
1 cup of homemade Condensed milk
1 cup desiccated coconut
1/4 cup cocoa
1/4 cup chopped walnuts (optional)
1/4 cup The Sugar Breakup Golden Rice Malt Syrup
1 cup of extra coconut for rolling
Condensed Milk (makes approximately 1 cup)
1/3 cup water
½ cup The Sugar Breakup Dextrose
1 cup full cream milk powder
- Place the butter, water and The Sugar Breakup Dextrose in a small saucepan over a low to medium heat.
- Stirring whilst dextrose and butter is melting until the mixture boils.
- Remove from the heat and using a whisk slowly add the milk powder, 1 tablespoon at a time, whisking after each addition until the milk powder is incorporated and you have condensed milk.
- Leave to cool.
Chocolate, Walnut and Coconut Balls
- Crush up biscuits in a food processor until they are coarse crumbs.
- In a bowl combine biscuit crumbs, 1 cup desiccated coconut, walnuts, cocoa, rice malt syrup & condensed milk
- Stir until combined, mixture will be thick and slightly sticky.
- Place your extra coconut on a separate plate ready to drop balls for coating.
- Wet your hands with water, break off about a tablespoon of mixture, roll into a ball, place in extra coconut and toss around until ball is coated.
- Place coated balls on an additional plate or tray. When all are coated place balls in the fridge to chill for about an hour.