Friday, 23 December 2016

salted caramel, peppermint and strawberry.

500 grams gluten free chocolate biscuits (recipe below)
1 can condensed milk
1 block caramel dairy fine chocolate (from aldi)
1 block peppermint dairy fine chocolate (from aldi)
1 block strawberry dairy fine chocolate (from aldi)
1 packet salted caramel sprinkles (from coles)

coconut to roll.

blitz or finely crush the biscuits.

in a medium sized bowl, mix the biscuit crumbs with approx.
3/4 can condensed milk. (when it balls together in the bowl it's right)

divide the mix into 3 separate bowls.  place the coconut in a bowl.

in one bowl of mix, add 1 cup of salted caramel sprinkles.

break the caramel chocolate into squares. wrap about 1 heaped teaspoon
of mix around the chocolate square, roll to shape and roll in the coconut.
place in paper patty pan if desired or just place ball on to a tray.
continue with rest of mix.

it's quite a greasy mix but sets well.

break the chocolate into squares and wrap the mix around the chocolate as above.

refrigerate till set.  store in airtight container in fridge. remove from fridge about
10 minutes before eating if you like them soft.



2 cups gluten free self raising flour
4 tablespoons of cocoa
227 grams butter, softened
2/3 cup of sugar
2 tablespoon of icing sugar
1/2 teaspoon of vanilla

Preheat the oven to 180 degrees. line 2 baking trays
with baking paper.

using an electric mixer, cream the butter, sugar, icing sugar and vanilla.

add the flour and the cocoa and mix until well combined.

roll into walnut sized balls and place them the tray. flatten lightly
with a fork.

cook for 15 minutes- 20 minutes.

cool on trays for 5 minutes then remove to wire rack to cool completely.

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