Two easy temptations

Hazelnut Snowballs

(pictured right)

 

250g (½ lb) butter

1 teaspoon vanilla essence

½ cup icing sugar mixture

¾ cup hazelnuts, finely chopped

2 cups plain flour

Additional icing sugar

Cream butter, vanilla and icing sugar.  Add nuts and flour. Mix together into a dough, then roll into small balls in palms of hands. Place onto lightly greased baking trays and press down lightly to flatten. Bake in a moderate oven for approximately 20 minutes. Remove from trays and cool, then store in an airtight container.

When ready to pack into airtight jars, toss biscuits lightly in icing sugar.

 

 

White Christmas  (pictured above left)

2 cups Rice Bubbles

1 cup desiccated coconut

1 cup powdered milk

1 cup icing sugar mixture

½ cup each raisins and glacé cherries, chopped

1 slice glacé pineapple, chopped

250g (½ lb) copha, melted

2 teaspoons vanilla essence

 

Mix Rice Bubbles, coconut, powdered milk and icing sugar in a bowl, add the chopped fruits and mix through. Melt copha over a low heat and pour into mixture. Add the vanilla, mix well. Press into a foil lined lamington tin. Chill, then cut into squares. Store in refrigerator.

My note: For the photograph, I cut these into quite large squares, but to serve I would prefer to cut them into smaller, bite-sized squares, as I find White Christmas quite rich.