Last week I made three different sweet treats – rum balls, chocolate fruit balls and white chocolate, lemon and almond balls – for our family Christmas get together. I’ve been making them for years and they’ve become somewhat of a family tradition. I’m thinking that maybe next year I’ll try these chocolate coconut drops as well and see what the family thinks of them.
Scones are something I’ve never been all that good at making. I suspect it’s because I over work the dough, something that this recipe clearly says not to do. I do like the combination of sweet potato and spring onion though, so perhaps I’ll give them a try. I’m sure those with better technique will end up with a very tasty scone.
It’s a very long time since I made a batch of melting moments. Every time I see them in a jar at a café, I remember how wonderful they taste and think I should make some – then I remember the disappointment of how few you end up with after joining them together…… If that doesn’t put you off, you might like to try these with the added twist of chocolate. Enjoy!!!
Here’s a way to update the old rice bubble chocolate crackles that appear at every kid’s birthday party. With school holidays not too far off maybe you can get the kids to make a few different batches, using a variety of their favourite chocolate bars.
You probably can’t put slices of this loaf in school lunch boxes because of the nuts, but if you’re working from home you won’t have that restriction and of course it will mean more for the adults in the family……not an altogether bad thing!!!
I always think of sesame biscuits as being savory, but these are definitely sweet as they have honey and brown sugar, mixed in with coconut, rolled oats, oil and butter. Almost a healthy combination!!!!
Mum and Dad both belonged to the Keysborough Bowls Club back in the day, which is where this little Simple Slice Recipe book comes from. I was surprised looking through the recipes to come across this one, because it can so easily be converted to gluten free. The range of GF biscuits is growing, but the one that holds its consistency best from all that I’ve tried is the Gingernut ones. I use them for cheesecake bases and they work perfectly. I’m pleased that I can now try them in this recipe.
This a nutty coconut slice, which is easy to make. It comes from a Woman’s Day liftout entitled Festive Food, but I don’t think you need to wait until next Christmas to make it.
This is basically a White Christmas recipe, but to give it a bit more of a Christmassy look red glace cherries and a chocolate layer have been added to the rice bubbles and copha. Back in the 80s copha was used in a lot of unbaked slices and while it’s not used as much these days the classic White Christmas something Mum made every year and was a family favourite.
If you’ve got a packet of All Bran in the cupboard, you’ve got the base for this easy five cup loaf. You can jazz it up with nuts and dried fruit. Sliced and generously buttered it will disappear quickly.