Crispy Gingernut Truffles
Prep Time: 15 mins + 30 mins chilling
Cook Time: 5 mins
Serves: 20 persons
Ingredients:
• 250g Woolworths gingernut biscuits, broken into pieces
• 1/2 cup Woolworths sweetened condensed milk
• 1 tsp ground ginger
• 200g Woolworths white chocolate drops
• 1 1/2 tbs Biscoff spread
Method:
1. Line a large baking tray with baking paper. Process biscuits in a food processor for 20 seconds or until fine crumbs form. Reserve 2 tbs crumb mixture for later use. Add condensed milk and ginger, and process until mixture comes together. Using 1 tbs mixture at a time, roll mixture into balls. Chill for 10 minutes.
2. Place chocolate and spread in a microwave-safe bowl. Microwave on high for 2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Transfer 2 tbs mixture to a small piping bag for later.
3. Insert a metal skewer into 1 ball. Carefully dip the ball into the chocolate mixture to coat. Allow excess chocolate to drip off, then transfer to prepared tray. Repeat with remaining balls and chocolate mixture. Chill for 10 minutes or until set.
4. Pipe chocolate over truffles in a zigzag motion. Sprinkle with reserved crumbs and chill for a further 10 minutes to completely set. Serve.
