- Put the golden syrup, butter and dark chocolate into a saucepan and heat gently, stirring often, until melted and smooth.
- Add the biscuit crumbs and demerara sugar, stirring them in. Let the mixture cool for about 20 mins, then form into about 24 balls and place them on a tray. Chill in the fridge until firm.
- Melt the milk chocolate in a heatproof bowl placed over a saucepan of gently simmering water. Dip each ball into the chocolate, using two forks to help. Place them back on the tray as you do them. Place a red sweet on each chocolate ball to form the ‘red nose’. Chill until firm.
- To finish decorating the reindeer’s faces, mix the icing sugar with a little cold water to make a thick glace icing. Make tiny white ‘eyes’ with the fondant icing, fixing them in place with a little glace icing. Pierce a fine skewer or cocktail stick in the centre of each ‘eye’, to look like the ‘pupils’.
- Wrap each chocolate ball in cellophane or put them into small sweet bags, and tie with ribbon or raffia for hanging them to the Christmas tree. Wind the pipe cleaners around the top, twisting them to resemble ‘antlers’
Recipe from Lyle's Golden Syrup.
For more festive bakes and homemade gifts, grab the latest copy of Yours.
Give these as little gifts, or make lots of them before Christmas to sell at school fetes
5 tbsp Lyle's Golden Syrup 50g butter 200g dark chocolate, broken into pieces 250g digestive biscuits, crushed finely 2 tbsp Tate & Lyle Demerara Sugar 300g milk chocolate, broken into pieces Decoration: 24 (approx.) small red sweets 50g Tate & Lyle Icing Sugar 50g white fondant icing Cellophane, for wrapping Thin ribbon or raffia, for tying Brown pipe cleaners, for the ‘antlers'
Time: 40 mins Serves: 24 Nutrition: n/a