As it is often so hot at Christmas time, the cold depths of July are a good time (excuse) for eating all that yummy, sugary, stodgy Christmas food.
I thought I would start off with some easy table snacks. Both of these can be quickly made with few ingredients, and you can make them the night before (you will have to make the fudge the day before anyway). You could save them for coffee after dinner, but who has the room for food after dinner?
Chocolate biscuit ‘puddings’ with lime & macadamia fudge.
One packet of chocolate royal biscuits (there should be twelve in the packet);
6 spearmint leaves lollies;
Approximately 1/4 cup melted white chocolate.
Cut the spearmint leaves into half, and then half again. Melt the white chocolate and let it cool slightly. Pour over biscuits so that it looks like cream running down. While still soft, press a jaffa onto the top of each biscuit, then two pieces of spearmint lolly. Let this set.
400g can condensed milk;
500g white chocolate buttons, or chopped white cooking chocolate;
150g chopped macadamia nuts;
Finely grated zest of two limes.
Line a 18ch square baking pan with greased cling wrap. Melt condensed milk & chocolate together (I prefer to do this in a bowl over a pan of boiling water, but you can do this in the microwave. If desired, put the two ingredients in a microwave safe bowl, and cook for 30 seconds at a time, stirring well between each. If you don’t do it in short bursts, the chocolate will sieze and you will have to throw it out). Add nuts & zest, mix well. Pour into pan and refridgerate overnight before cutting into small squares (it is fairly rich, so small squares will be sufficient).