There’s nothing quite like getting a big bag of homemade treats at Christmas time is there, well at least I think so.
Admit it, there’s just something kind of wonderful and truly Christmassy when you receive a thoughtfully baked/made/chilled gift, preferably wrapped in crinkly cellophane or displayed in a beautiful little Christmas tin.
Personally I love giving homemade gifts, whether they’re delicious baked cookies, decorated gingerbread men or a cute little Christmas card. I just love the idea that someone will receive and enjoy this little gift I’ve made them and know that I chose to put my heart into it’s creation.
It’s also a great way to deal with those pesky people that are just impossible to buy for too! You know the ones I’m talking about! The grandma who quite literally has everything, the uncle that wants for nothing or the niece who is, lets say, gluten or dairy intolerant!
Whipping up a little something for them specifically is just a lovely way to say Happy Holidays, and an awesome way to empty out your store cupboards. I don’t know about you, but I always have lots of leftover baking goods, excess flours, weird ingredients I haven’t used again, chocolate….. pfffft who am I kidding! We both know there is no such thing as ‘leftover’ chocolate in this house.
The point is, it’s a great, cheaper alternative to buying a heap of little gifts for people at the time of year when it’s more about spending time together and appreciating all that we have.
Plus you know, who doesn’t need a hit of booze at Christmas. All that family milling about? Gah! Whip up some of these bad boys and you’ll be ducking into the fridge “just to check on something” every time tipsy Aunty Mildred starts pointing out everyone’s faults.
Boozy Christmas Truffles
– Gluten Free – Dairy Free –
– Makes approx 20 medium sized truffles –
– Fridge time 2+ Hours –
1 Cup Plain Gluten Free Sweet Biscuits (approx 125g. I love Schar’s Plain Biscuits)
1/2 Cup Desiccated Coconut
1/2 Cup Sifted Icing Sugar
1 Tbsp Dutch Processed Cocoa Powder (not Cadbury! as it’s not GF)
1/4 Cup Sultanas
1 Tbsp Water
1 Tbsp Honey
1/4 Cup Irish Cream Liqueur (*see below for alternatives*)
+ Extra Desiccated Coconut for decorating
Alternatives to Baileys/Irish Cream.
There are so many different kinds of alcohol you can use in these truffles. At their core though, they are Whisky truffles, so I do tend to like to stick to the tried and true. However you can easily make these child friendly and make them with any sort of flavouring you like! Check out my list below of other substitutes:
– Any kind of Whisky but Johnnie Walker Black Label works well (just use a shot rather than a full 1/4 cup as it’s quite overpowering.)
– Any kind of Cream liqueur, think coffee, salted caramel or even cherry flavoured ones!
– Espresso, in particular I love to use Nespresso’s flavoured pods!
– Equal amounts of cream with a dash of your favourite essence, think Peppermint for Christmas!
– Hazelnut Coffee Essence or any flavour from a place like Yahava Koffeeworks
In a small food processor (a Nutri Bullet or similar works really well here!) place your biscuits and blitz until it resembles a very fine crumb. Don’t stress if you don’t get all the lumps out though.
Transfer the crumb to a large bowl and throw in the coconut, icing sugar and cocoa powder, stir to combine. Now transfer approximately one rough tablespoon back into your food processor and add your sultanas to this. Give them a blitz until they break down into smaller pieces, you want to stop though before they all start to clump together.
Transfer your sultanas and dry mixture (which should be quite clumpy now) back to the main bowl and throw in. Add in the water and honey and give it a quick stir.
Now comes the fun part! You can add any kind of flavouring to these yummy truffles that you like. Check out my list of substitutes above for some ideas, but get creative! If you are using alcohol though my suggestion is adding about half the required amount, giving it a good mix and trying it before adding in the remainder. Some people like a real whollop in each bite, others prefer a more subtle flavour.
Line a baking tray or air tight container with grease proof paper and start rolling! Have a small bowl next to you with a good 1/4 cup extra of desiccated coconut to roll your balls in before placing in the tray.
Again the size you make your truffles is totally up to you and it will depend on how big you make them as to how many you’ll get out of this recipe. My general guide though is to use a teaspoon and make slightly heaped piles, then roll between the palms of your hands to round them out and finish with a dip in the coconut.
You can leave them on the tray or in a container in the fridge until they harden up, this generally takes 2 or more hours. Once hard they can be kept in any air tight container in the fridge until you devour them all or give them lovingly to friends and family.
I will say though, my first batch of the festive season is currently sitting in my fridge… where upon I remove at least one every time I open the door! My gorgeous friends who these were originally for MIGHT get some next week…. might.
The best part though definitely is the fact that they can be made for any occasion! There is no reason you can’t whip them up for a little New Year celebration, for a colleagues birthday or for any little shindig you might happen upon…. or just because really! I mean when shouldn’t you treat yourself?!
What’s your go-to handmade gift? Pop across to Facebook and join in the conversation now!