If you are looking to up your Christmas cooking this year, we have added JOY to some of the kids' favourite Christmas treats - perfect for making with them and gifting (or gobbling up once they are made).
Here’s a few of the ways we used the JOY crumb:
Xmas balls with JOY
1 Packet Marie Biscuits
200g Condensed Milk
3Tbs Cocoa Powder
1/3 cup Desiccated Coconut
1/2 cup Gondwana Macadamias Crumb Joy
- Blitz the biscuits & cocoa in a food processor/ or go old school and crush the biscuits in a zip lock bag using a rolling pin – the kids will love to help do this!
- Combine crushed biscuits, cocoa & Joy together.
- Pour condensed milk over dry ingredients and stir until combined (you may need to use your hands to complete this step).
The finished mixture should be moist & sticky but not wet. - Measure out 1 decent spoon of mixture and roll into balls.
- Roll into coconut until adequately coated.
TIP: Add extra Joy to the coconut before step 5 for more Joy-ful flavour!
Chocolate JOY-ful bark
350g chocolate of choice (dark, milk or white)
3/4 cup Joy
- Melt chocolate in microwave safe bowl in 30 second increments stirring after each one. Chocolate is ready when its about 90% melted – keep stirring and the last pieces will dissolve (this will prevent burning).
- Cover a large baking tray with baking paper before using a silicone spatula to spread the melted chocolate over the tray evenly. Aim for 5-6mm thickness.
- Sprinkle Joy evenly over the chocolate, then lightly use your palms to lightly press the Joy into the chocolate.
- Place tray in fridge on a flat surface to set for 1 hour.
- Once your Joy-ful bark is hard use your hands to break it into approximately 20-25 pieces. Joy-ful bark can be stored in an air tight container in the fridge for up to a week or longer.
TIP: Instead of making bark, use this recipe to make chocolate moulds with joy sprinkled over the top.
Xmas cookies with Joy
150gm Unsalted butter
3/4 Cup caster sugar
2Tsp Vanilla extract
1 egg
2 Cup Plain Flour
1/2 tsp salt
Icing
1 egg white
1/2 tsp lemon juice
1 1/2 cup pure icing sugar, sifted
Gondwana Macadamias Crumb Joy
OR
1 Block cooking chocolate of choice
Gondwana Macadamias Crumb Joy
- Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg, beating until combined. Sift flour, baking powder and salt over butter mixture, then stir to combine. Shape dough into a disc, wrap in baking paper and refrigerate for 15 minutes to rest.
- Meanwhile, preheat oven to 190°C/170°C fan-forced. Line 2 baking trays with baking paper.
- Roll dough out between 2 sheets of baking paper until 5mm thick. Using assorted Christmas cookie cutters (about 5 x 8cm), cut shapes from dough, re-rolling scraps and cutting shapes. Place 4cm apart on trays, then bake, swapping trays halfway through cooking, for 12 minutes or until light golden. Stand on trays for 10 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the royal icing, lightly whisk egg white and lemon juice in a bowl. Gradually add icing sugar, whisking until smooth and combined. Drizzle icing onto cooled cookies before sprinkling with Joy
OR
Melt chocolate in microwave proof bowl in 30 second increments until 90% melted. Stir through to finish off melt process to avoid burning. Drizzle melted chocolate over cooled cookies before sprinkle with Joy then enjoy your scrumptious treat.
White chocolate fudge with Joy
3 cups white chocolate chips
1 can of condensed milk
1 Cup Gondwana Macadamias Crumb Joy (plus more for topping)
- Place your white chocolate chips and condensed milk in a microwave safe bowl and melt in microwave in 30 second increments stirring often to avoid burning. Follow this process until everything is nice and smooth.
- Fold in your cup of Joy before pouring into a greased dish
- Place in the fridge for 1-2 hours until set and then slice into cubes.
You and your guests with love this quick and easy recipe with the delicious added surprise of Joy.
Making Chocolate Coated Strawberries?
Why not sprinkle them with some joy to add some extra flavour to an already crowd favourite.
