Butternut Snap Rudolph Biscuits
Number of serves
SERVES 20
Prep time
15 MINS PREP TIME
Cook time
80 MINS COOK TIME

Butternut Snap Rudolph Biscuits

These adorable biscuits will be gone almost as soon as they hit the Christmas party table!

Ingredients

  • 250g Arnotts Butternut Snap Biscuits
  • 65g Salt Reduced Butter
  • 1/3 cup cream
  • 200g milk chocolate melts
  • 10 marshmallows, halved
  • 3 TBS White chocolate (melted)
  • 20 Jaffa lollies
  • Pre-made edible eyes
  • Pretzels - cut in half (technically only 40, but I needed a lot more)

Instructions

  1. Preheat oven to 160(o) fan-forced
  2. Place 1 biscuit over each hole of a patty pan tray and place in hot oven
  3. Bake for 3 mins
  4. Remove from the oven, and quickly but carefully use a lime to press into the tin and mould into a cup shape
  5. Allow to cool in tray, then transfer to serving plate. Repeat with remaining biscuits
  6. Place the butter, cream and chocolate in a saucepan over very low heat and stir constantly for 6-7 minutes, or until melted and smooth
  7. Pour into a clean bowl, and cool in the fridge for 20 mins
  8. Fill biscuit cup, roughly 1 teaspoon with the ganche
  9. Allow to set in the fridge for another 25-30 mins
  10. Using the picture as a guide, gently press 1 marshmallow cut side down to tartlet. Attached 1 jaffa to marshmallow with melted white chocolate, then add the edible eyes.
  11. Add the cut pretzels above the eyes, and press in
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