Zutaten für Ginger And Macadamia Nut Balls
- Gingernut Biscuits
- Macadamia Nuts
- 397g can sweetened condensed milk
- 100g unsalted butter, softened
- 150g desiccated coconut, for rolling
- 100ml golden syrup
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Zubereitung von Ginger And Macadamia Nut Balls
- Preheat your oven to 350°F (175°C) for 10 minutes.
- Crush the digestive biscuits finely using a food processor or by placing them in a strong bag and crushing with a rolling pin.
- In a large bowl, combine the crushed biscuits, chopped macadamia nuts, and ground ginger (if using).
- In a medium saucepan, combine the sweetened condensed milk, softened butter, and golden syrup.
- Heat the mixture over low heat, stirring constantly, until the butter is completely melted and the mixture is smooth. Remove from heat.
- Pour the warm condensed milk mixture into the biscuit and nut mixture. Stir well until everything is thoroughly combined.
- Use a spoon or your hands to form the mixture into small balls (approximately 1-inch diameter).
- Roll the balls in desiccated coconut until they are evenly coated.
- Place the finished balls on a baking tray lined with parchment paper and refrigerate for at least 30 minutes to allow them to firm up.
- Once chilled, enjoy your delicious Ginger & Macadamia Nut Balls!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
32g
Fat
36g
Carbs
3g