Gingernut Truffles

Rosie Miller

These are simple and easy – my standby recipe for Christmas functions.


1 250 g pack gingernut biscuits
120 g cream cheese, at room temperature
150 g white chocolate, melted
1 cup thread coconut or ½ cup white sprinkles


  1. In a food processor, pulse biscuits to fine crumbs. Add cream cheese and pulse until mixed.
  2. Roll into 1 ½ cm balls and chill till firm. Melt chocolate in a bowl set over a pan of simmering water. Don't let the bowl touch the water.
  3. Use a fork to dip truffles coating them in melted chocolate, tap off excess then immediately roll or coat in desired coating.
  4. Place on a tray covered with foil or non-stick baking paper and chill until required.