This is my sister’s favourite treat to bring to our family Christmas. I have swapped out her glace cherries for freeze dried fruit and some glace clementines and lime peel.
Ingredients
2 ½ cups | Rice bubbles |
1 cup | Desiccated coconut (Main) |
¾ cup | Icing sugar |
1 cup | Milk powder, full cream |
1 cup | Peel, chopped citrus peel |
¾ cup | Freeze-dried fruit, raspeberries or cherries, or a mixture of both (Main) |
250 g | Vegetable shortening, solid, (I used Kremelta) |
Directions
- Line a 30cm x 20cm sponge roll tin with baking paper.
- Place all the ingredients except the vegetable shortening in a large bowl and mix well.
- Place vegetable shortening in a saucepan and melt over a low heat. Stir into the dry ingredients.
- Press mixture into the prepared tin, cover and refrigerate until set. Once set, cut into small squares.
- Keep white and red Christmas in an airtight container in the refrigerator, layering with baking paper as you fill the container.