It's CHRISTMAS TIME!! Christmas is my favourite time of year, to me it is a chance to enjoy the company of family and friends whilst indulging just a little. I have to confess that I actually started celebrating Christmas this year in mid November... I just got too excited from seeing all the beautiful decorations up around the shopping centres and decided Christmas was coming early this year!
I love to bake Christmas treats as gifts for my friends and family (and a couple cheeky treats just for myself). I usually stick with the classics like rum balls and gingerbread men, but I like to add a little twist. This year I made two variations of rum balls, Chocolate Cappuccino and Caramel Ginger.
Caramel Ginger Balls
What you will need
1 packet ginger nuts
2 cups coconut
1 tin caramel fill
1/3 cup Captain Morgan Spiced Rum
1 cup plain biscuit crumbs
Extra coconut for rolling
What you will need to do
Crush ginger nuts in a food processor until fine crumbs. Place in a bowl with coconut and plain biscuit crumbs. Add caramel and rum and mix until combined. The dough should not be too wet, if it is just add more plain biscuit crumbs. Also taste to see if the rum flavour is sufficient, you can add more or less depending on your own preference. Place the bowl of dough into the fridge to set for an hour.
Set up a bowl (I used a cake tin) and place about a cup of coconut in it. Set up a tray and place mini cupcake papers on it. Take out the bowl of dough and roll tablespoons of mixture into balls.
Place the balls into the bowl with coconut and roll around until completely covered.
Take the balls out of the coconut and place into mini cupcake papers.
Chocolate Cappuccino Balls
What you will need
1 packet Double Choc-Chip Biscuits
2 cups coconut
1 tin condensed milk
1/2 cup cocoa
1/2 cup plain biscuit crumbs
1/3 cup Cappuccino Liqueur
Chocolate sprinkles for rolling
What you will need to do
Crush the chocolate chip biscuits in a food processor until a fine crumb and place in a bowl. Add coconut, cocoa, plain biscuits and the condensed milk. Add the cappuccino liqueur to taste. If mixture is too wet add more plain biscuit crumbs. Place in fridge for an hour to firm up.
Set up a bowl (I used a cake tin) and place a small bag of chocolate sprinkles in it. Set up a tray and place mini cupcake papers on it. Take out the bowl of dough and roll tablespoons of mixture into balls. Place the balls into the bowl with sprinkles and roll around until completely covered. Take the balls out of the sprinkles and place into mini cupcake papers.
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