Then take big dessertspoons and shape into balls, and roll them in dried coconut. Store in enclosed container in the freezer, and bring out before serving. They taste nicer, lightly chilled.
Or try this: Chocolate-ginger flavoured balls. Chop up a nice big handful crystallised ginger, and with two or three tablespoons of cocoa powder – mix this into the biscuit mixture. Roll into balls, and then roll in your favourite covering. It’s simple and delicious and this one is a favourite for me when rolled in crushed pistachio nuts. I sometimes throw in raisins with the ginger, too.
Another option is skip the cocoa powder, and use generous handful of well-chopped white chocolate with chopped ginger, and mix with the crushed biscuits and condensed milk liquid, and then shape and roll them in your favoured covering – blended finely crushed almonds with some castor sugar is yum (use almond nuts without skins, preferably to get that white covering).
On making the biscuit mixture, and rolling the balls. You want a nice sticky consistency, firm enough to roll into balls, and just sticky enough so whatever you’re planning on rolling the shaped balls in, will stick. You may wet your hands a bit, and quickly roll the balls a bit sticky on the outside, and then roll in covering. If your mixture looks a little dry and won’t shape into balls easily, add a little warmed condensed milk to get the right consistency.
You can roll your shaped balls in whatever you fancy – use dried coconut, crushed almonds or Pistachio nuts. Chocolate hail. Most nut varieties, once grinded to a crumble texture, are suited for covering the balls. Or you can even melt a block of chocolate gently (put a tablespoon of kremelta in) and using toothpicks, dip the balls into the melted chocolate and then stand toothpicks into a foam base to set. Quickly sprinkle some nuts or 100 & 1000’s on top of the chocolate balls before they set, if you like.
There really are no rules on what you want to pop into these biscuit balls for flavouring. You can use some flavouring essences, like mint or almond – just go light on them as you want a hint of flavour. Chocolate chips are always popular with kids. When you’re standing in front of the dried fruits and nuts bin selection at the supermarkets, you’ll see plenty of options there! Just try chopping them into quite small chunks so the balls are easier to roll, but not too fine. Have fun, and experiment with different flavours. Grated lime peel, with chopped dried ginger, and a touch of almond essence is another yum combination.
And dare we say, you can also add a little Baileys, or Rum for a punch. Try soaking some fruits in a favourite alcoholic tipple and add to biscuit mixture, or dribble a little into the biscuit mixture. Do go easy, it’s always best to have that nice hint of flavour than an overpowering taste.
And if you manage to create a winning unique, yum flavour combination – that’s a win. Create a cool name for your treats too. Fill a pretty jar of these balls, attach a Xmas tag (mark on it to “keep chilled”) or take a nicely presented plate of these easily created treats to a gathering with a nice Xmas decoration on the side.
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