This month’s festive recipe is for White Christmas and comes from John Kenworthy from the Rotary Club of Hall. The recipe was provided by Rhiannon McClelland.

White Christmas

Ingredients

• 3 cups rice bubbles
• 1 cup sultanasor dried fruit or glacé cherries
• 1 cup shredded coconut
• 1 block copha (250 g)
• 1 cup powdered milk
• ½ cup icing sugar

Method

– Melt copha in the microwave or on the stove.

– Mix all dry ingredients together and pour melted copha over the top.

– Mix together and put in a flat dish lined with baking paper.

– Set in the fridge for 1 hour.

– Cut into squares.

Option: Pour some melted chocolate in swirls over the top or dust with icing sugar