I know, I know. It’s been a while. A long while. I’m embarrassed to admit how long. I’ve had to commit more of my time elsewhere over the past few months which has meant less time for blogging, but, it had to be done. In my absence I wondered many times whether I should just put up a few short posts but came to the conclusion that I’d rather wait until I had the time to develop recipes, shoot and edit photos, and put together a more substantial post like my others. I’d love to hear what you guys think though, especially fellow bloggers who have no doubt struggled with time constraints at one time or another.
So I’ve missed blogging. And I’ve missed you. But I’m back! And I have Gingerbread Balls.
I may still not be able to post as frequently as I’d like to but I’ll do my best not to be such a stranger. If you follow me on Instagram you will have seen a fair bit of what I have been up to and if not, rest assured, there has still been plenty of food involved! I’ve just come back from the very first Budaiya Farmers’ Market which I’m so happy to learn will be running every Saturday from 8am-12pm at the Budaiya Botanical Gardens, at least for the next few months. It was only last week that I was telling fellow blogger Moya from Food and Tools how much I wished we had more local markets and ta da!
I’m in the midst of creating a bunch of edible gifts to give away over Christmas and just finished making two batches of citrus curd in the thermomix – one lemon & lime and one pink grapefruit. I used the recipe from Tenina Holder’s book For Food’s Sake (a slight variation of which is up here) and it was so easy peasy I can barely take any credit for it. Of course that’s just between you and me…
Also on the menu is Sundried Tomato Pesto, Citrus & Olive Salt (both from For Food’s Sake), Grainy Mustard with Prunes and Port, homemade Dukkah and hopefully some Maple Chocolate Fudge too. And of course, Gingerbread Balls (which Mark insists should be called Ginger Nuts!) These little treats came about because I was determined to track down a recipe for the rum balls I remember a good family friend making every Christmas when I was a kid. As she couldn’t remember the recipe, I turned to my good friend Google and finally found a match. Also very easy and exactly as I remember them. Mark commented that he loved the cookie dough like texture which got me thinking about trying a variation inspired by the gingerbread dough I found myself picking at when I made my winter wonderland last year.
So here’s the result, it worked! A batch of these will go down a treat at upcoming Christmas drinks, office parties, school fairs (minus the rum!) and if you have kids you can enlist them in the production line and get them rollin’!
Crush the biscuits into a fine crumb using a food processor (you may need to do this in 3 or 4 lots). If you don’t have a food processor place them in a plastic bag and crush using a rolling pin. Tip the crumbs into a large bowl and add all remaining ingredients. Mix well, cover with a tea towel and place the bowl in the fridge.
After 30 minutes or so take the bowl out of the fridge and roll teaspoonfuls of mixture into balls as quickly as possible (to avoid heating them up too much) then roll in coconut. Place the balls on a baking tray lined with baking parchment and return to the fridge. Remove from the fridge about 15 minutes before serving.
For a great homemade gift place a few of these little treats in a cellophane bag or decorated box and tie with a pretty ribbon. They freeze well and will keep for at least a couple of weeks in the fridge but usually don’t last that long!
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This post is part of the Photography Challenge hosted by Simone from Junglefrog Cooking which I am so happy to finally participate in after months of wanting to get involved! This month’s challenge is combined with the festive themed Monthly Mingle – if you’d like to join in or are looking for some more festive recipe inspiration be sure to check out Simone’s post for more information.