Gingernut Truffles

Makes: 18-20 Ready in: 35 minutes + chilling

The these easy truffles a perfect accompaniment to a coffee and make a cute and inexpensive gift.


  • 1 250g pack gingernut biscuits
  • 120g cream cheese, at room temperature
  • 150g white chocolate, melted
  • 1 cup thread coconut or ½ cup white sprinkles


          In a food processor, pulse biscuits to fine crumbs. Add cream cheese and pulse until mixed. Roll into 1 ½ cm balls and chill till firm.

          When the truffles are firm melt the chocolate in a bowl set over a pan of simmering water. Don’t let the bowl touch the water.

          Use a fork to dip truffles, coating them in melted chocolate, tap off excess then immediately roll or coat in desired coating.

          Place on a tray covered with foil or non-stick baking paper and chill until required.


          You could use dark chocolate instead of white. Store in an airtight container or package in individual gift sized bags.


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