HomeFood + WineChristmas delights

Christmas delights

Make these yummy choc mint balls and honey biscuits to adorn your Christmas table.

Choc mint balls


1 250g packet of YoYo biscuits
1 tin of sweetened condensed milk
3 dessert spoons of cocoa
3/4 cup of desiccated coconut, plus extra for coating
10 crown mints


Put the crown mints in a ziplock bag and, using a hammer, smash them into pieces, about 3–4mm in size (do not powder them).
Powder the YoYo biscuits using a food processor then combine the biscuit crumbs with the coconut, cocoa and crown mint chunks in a large mixing bowl (be careful only to put the mint chunks, not any powder, into the mix).
Add the sweetened condensed milk and mix through well.
Refrigerate the mixture for 1/2 hour.
Roll the mixture into bite-sized balls and then roll each ball in the extra coconut.
Refrigerate for 1–2 hours.

Honey biscuits


500g honey
500g sugar
1 tablespoon butter
3 eggs, beaten
1 teaspoon mixed spice
1/4 teaspoon ground cloves (or nutmeg)
3 teaspoons bi-carb soda
1kg plain flour


Preheat the oven to 180C
Melt together the honey and sugar in a saucepan on low heat. Add the butter and mix through until it’s melted.
Allow it to cool and move to a large mixing bowl.
Once cooled, add the beaten eggs and dry ingredients and mix through well to form a soft dough.
Using a rolling pin, roll out the dough until it is about half a centimetre thick, sprinkling the dough and board with flour to prevent sticking. Using cookie cutters, cut dough into Christmas shapes. Kneed leftover dough into a ball and repeat the process until all the dough is used.
Place the biscuits onto a baking tray lined with baking paper and sprinkled with flour.
Bake at 180C for about 8–10 minutes, or until they are golden. Allow them to fully cool before decorating them with royal icing and sprinkles.


Everyone loves a hero

There’s glorious gold in the Hills at the moment, the colour of many ash trees now almost gone, punctuated by vibrant crimsons and clarets lining...

6 things to do in the Adelaide Hills in Winter

While winter might invite cozy moments in woollen jumpers and lazy days on the couch, it’s also an opportunity to venture out and explore the...

Honey malt crème caramels

INGREDIENTS Custard:3 eggs4 yolks15g Full Circle honey malt liqueur75g brown sugar440ml cream300ml milk2g salt Toffee:250g caster sugar25g honey malt liqueur DIRECTIONS Pre-heat oven to 130 degrees. Lightly brush eight metal...

Adelaide Hills Chardonnay

Tony Love was named the Wine Communicators of Australia 2018 Legend of the Vine (SA), was a member of the Halliday Wine Companion reviewing team...

Other stories

Editor’s note – Winter 2024

Welcome to the winter 2024 edition of the Hills Wanderer!Warm woollen jumpers, coats and gumboots – it's that time of year again!Over the past...

Fashion in the Hills

Photography | Daniele Cazzolato Stylists | Emily Fels & Tiffany Cazzolato Make-up | Tianna Faulkner Talent | Carly White & Nick Kennett If you're looking for the perfect...

Transcending words through dance

When contemporary dancer Rhianna Dunaiski is artfully expressing herself on stage it’s a feeling like no other. “If you ask any dancer why they love...

Driven by art generosity and love

David Dridan is one of the SA art world’s living treasures. His distinctive landscape paintings are almost entirely devoid of human influences and his great...

Winter’s Song

Enchanted by her half-lightand whispers of lingering nights.Here I stand, grounding,my feet upon her soil.Imagination courses throughmy roots, akin to the trees,delving deep, steadying...