Over60

Gluten-free Bumblebees

Almost any dried fruit or nut works in these delicious gluten-free sweet treats, making them a great standby. Adding chocolate to the base takes them to the next level.

Makes: 24

Ingredients:

• ¾ cup dried apricots
• ½ cup glacé cherries
• ¼ cup crystallised ginger
• ½ cup raisins
• ½ cup walnuts
• ½ cup natural almonds
• 1¼ cups desiccated coconut
• 395g tin sweetened condensed milk
• 1 cup coconut thread for coating

Method:

1. Heat oven to 175°C. Line a baking tray with baking paper.
2. Chop the fruit and nuts quite finely and evenly in size. Place in a mixing bowl with desiccated coconut, add condensed milk and stir until well mixed.
3. Place coconut thread in a shallow dish and, using wet hands, form heaped tablespoons of mixture into balls. Roll in the coconut thread and place on prepared tray.
4. Bake 15-20 minutes until golden.
5. Leave on tray for several minutes before transferring to a wire rack to cool completely.
6. If desired, dip the bases of the Bumblebees in a little melted dark chocolate.
7. Stored in an airtight container, these will keep for a week.

Written by Bernadette Hogg. Republished with permission of Stuff.co.nz.

Tags:

Bumblebees, recipe