Welcome to Day 5 of
The Twelve Days of Cookies!
From December 1-12th I’ll post a new cookie (or holiday treat) recipe every day – inspiration for your holiday entertaining or cookie exchanges!
The recipes I’m sharing are small batch (each recipe makes 1-dozen) that are simple to prepare and that use everyday ingredients and equipment (hint, a small loaf tin and electric hand beaters are your friends for so many of these recipes!) so hopefully you’ll be able to whip up any of these on a whim.
Today’s recipe is another blast from the past – and a polarizing recipe at that: White Christmas. Every year at my Nana’s Christmas Eve family party there would be a dessert table and every year she would make this recipe, even though noone really, truly loved it. I remember it being super sweet – one of those things you had a tiny piece of each Christmas because, well, tradition… I know it’s something that people either truly love or really can’t stand…. Still, for tradition’s sake it deserves a place in this series!
I came back to this recipe for this series simply because I wanted to revisit such a childhood classic AND it honestly looks so pretty on a holiday table. I made a small batch (what I thought would be just 12) but my adult palate decided that those 12 could easily be cut into halves to make a total of 24. Yup, they are as sweet as I remember… but so much fun to make and serve over the holidays!
White Christmas
Easy one bowl White Christmas will be the sweetest star of your holiday table!
Ingredients
- 20g (1/2 cup) Rice Krispies
- 60g (1/2 cup) milk powder
- 50g (1/2 cup) desiccated coconut
- 37g (1/4) cup icing sugar
- 90g (1/2 cup) chopped glacé cherries
- 125g coconut oil, melted
Instructions
- Line an 8 x 4-inch loaf tin with parchment paper, leaving some overhang on each side to make the slice easy to remove.
- Mix all ingredients until well-combined in a medium bowl, making sure the cherries are evenly distributed throughout.
- Press the mixture in the loaf tin.
- Refrigerate until set (minimum 1 hour).
- Remove from the fridge and cut into 12 or 24 slices (depending on how sweet your tooth is!).
- Store in the fridge until ready to serve.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Check out the rest of the:
The Twelve Days of Cookies
Day 1: Easy Three Ingredient Shortbread
Day 2: Jam Drops
Day 3: Chocolate Caramel Slice
Day 4: Melting Moments
Day 5: White Christmas
Day 6: Langues de Chat
Day 7: Chocolate Coconut Slice
Day 8: Cornflake Biscuits
Day 9: Rocky Road
Day 10: Honey Joys
Day 11: Rum Ball Truffles
Day 12: Giant Florentine Cookie (to share)
________
Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
__________
__________
MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!
Even my (in)famous sweet tooth had a hard time with these.
Would pair well with an insulin injection? 😉
Now if the wine should be sweeter than the dessert…I’m not sure where I could possibly go here. A PX might do it, but the wrong flavour profile. So I guess I’d end up with a Tokaj Essencia. But heck – if I was drinking THAT, I’d forego dessert altogether. 🙂
So chalk this up to memory lane…and cut the pieces small for a vibrant treat.
I love White Christmas, and yours looks delightful.
Oh thank you so much!