short­bread pud­ding balls - - CHRISTMAS -

makes 16 | prep 30 mins (+ cool­ing & set­ting time) cook­ing 30 mins

150g (1 cup) plain flour 90g ( 12 ⁄ cup) rice flour 150g but­ter, chopped 80g ( 12 ⁄ cup) ic­ing sugar mix­ture 1 tsp vanilla ex­tract 200g dark choco­late melts Red, white and green sprin­kles, to serve

1 Pre­heat the oven to 160°C/140°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 2 Process the flours, but­ter, sugar and vanilla un­til mix­ture re­sem­bles fine bread­crumbs. Trans­fer to a clean sur­face. Bring the dough to­gether with your hands. Roll ta­ble­spoons of mix­ture into balls. Place on the pre­pared tray. Bake for 25 min­utes or un­til bases are light golden. Cool com­pletely on the tray. 3 Place the choco­late in a mi­crowave-safe bowl. Mi­crowave on High, stir­ring with a metal spoon ev­ery 30 sec­onds, for 11 ⁄ 2 min­utes or un­til melted and smooth. Driz­zle a tea­spoon of melted choco­late over each ball, al­low­ing it to drip down the sides. Top with sprin­kles. Set aside for 30 min­utes or un­til set.

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