Choc mint balls
INGREDIENTS
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
METHOD
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
INGREDIENTS
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
METHOD
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.
