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COCONUT ICE BAUBLES

combine. You may need to use your hands at the end to combine.

STEP 3 Divide coconut mixture between 2 bowls and tint 1 pink. Top chocolate in moulds with white and pink coconut mixture, pressing firmly to level surface. Chill for 2 hours, or until firm. about 6-10 minutes, not stirring, until it reaches 120°C on a candy thermometer. Place base of saucepan in a sink of cold water to stop cooking. Gently pour caramel over chocolate in moulds and leave at room temperature until set.

STEP 1 Put bu‹er, sugar and golden syrup in the bowl of a stand mixer and beat for 3-4 minutes, until light and fluffy. Add egg and beat until combined. Si“ flour, baking powder, ginger and bicarb into a bowl. In 2 batches, stir flour into the bu‹er mixture.

STEP 2 Transfer mixture to a very lightly floured bench and bring dough together into a flat disc. Press mixture between four 6-hole bauble moulds, filling ”/– full and levelling tops. Chill for 30 minutes.

STEP 3 Preheat oven to 140°C fanforced (160°C conventional). Bake for 12-15 minutes, until tops are light golden. Cool fully in moulds, then remove.

STEP 4 For icing, put egg white in a medium bowl and whisk until just frothy (about 10 seconds). Stir in icing sugar gradually until icing is piping consistency (it should hold its shape when piped; add a li‹le extra icing sugar if too runny). Stir in lemon juice. Cover surface of icing with plastic wrap if not using straight away. Transfer to a small snaplock bag, snip a small corner edge and decorate baubles. Stand at room temperature for 30 minutes for icing to set.