Cranberry, Ginger & Pistachio Christmas Truffles

Christmas baking is the highlight of December for me - apart from Christmas day itself - and I look forward to trying new recipes and playing around with Christmas flavours in treats to give to family and friends. I also (somewhat stupidly) started catering our work Christmas customer night a few years back, so I have a pretty decent collection of nibbles to call on this time of year.

Truffles are up there in my book - small and sweet - enough of an indulgence without inducing a compulsory 5 km run, but all of the flavour and cuteness. This recipe I found in a House & Garden mag when I stayed at a good friend's place, and I have very liberally switched it up to make it more Christmas-sy.

Four batches in and these have been a hit so far, so I highly recommend you find the time in the next 12 days to whip them up as gifts or just a nice treat on Christmas day.

Cranberry, Ginger & Pistachio Christmas Truffles 

Makes about 40

250g (1 packet) wine biscuits
12 dried apricots, diced
8 pieces crystallised ginger, diced
1/3 cup dried cranberries, diced
70g pistachios, chopped
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp mixed spice
100g butter, melted
1/2 can sweetened condensed milk

For decoration:
1 bag white choc melts
chopped pistachios
chopped cranberries
silver balls

Crush biscuits to coarse crumbs in a food processor. Add all remaining ingredients, and blitz until mixture  is even and comes together.

Using dampened hands, roll into small walnut-sized balls, place on a tray and chill in freezer for at least 30 minutes. You can leave in the freezer for longer if needed, and ice them from frozen when you are ready.

Melt chocolate in microwave in short bursts on medium, stirring regularly. Dip each truffle ball into the chocolate, place on baking paper or a silicone sheet, and sprinkle chopped cranberries, pistachios and silver balls over the top before the chocolate sets.

Store in an air-tight container for a few days, or keep in the freezer for longer.

The dipping is much easier to do if you keep the balls frozen - don't let them get too warm - and use a dipping coil.

I make two batches at a time - one after the other in the processor, then roll the whole lot into balls and dip. Trust me - you are going to want to stock up on the ingredients for these!

Treats for our customers - truffles, smoked salmon & creme fraiche blini, brownie bites with fresh raspberry buttercream, mini red velvet cupcakes and strawberry & lemon marscapone tartlets