Page 28 - Romeo's Christmas Cookbook

Baking this christmas?
arnott’s Rudolph tartlets ingredients preparation
• 1 x 250g packet Arnott’s Butternut Snap Cookies
• 1/3 cup cream
• 200g milk or dark
chocolate, chopped
• 65g unsalted butter, chopped
• 11 white marshmallows
• 21 choc orange balls
• 42 candy eyes
• 42 Arnott’s Tiny Teddy’s
1 Pre-heat oven to 180°C. Place 12 biscuits over each hole of a twelve hole, 1 1/2 tbsp capacity round based tartlet tin. Bake for 2–3 minutes or until soft. Remove from oven then carefully press softened biscuits into tin moulding into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
2 Place cream, chocolate and 5 butter in a saucepan over very 6 low heat. Stir constantly until melted and smooth. Pour into a clean, dry bowl to cool slightly.
3 Fill biscuit cases with 1 7 heaped teaspoon of
Place candy eyes above. Place Arnott’s Tiny Teddy’s face down, feet rst gently into the chocolate lling for the antlers.
Refrigerate until set.
chocolate mixture.
4 Cut a marshmallow in half.
Stick a choc orange ball onto the cut side of the marshmallow.
Prep Time: 25 mins Chill Time: 45 mins Serves: 21 + people
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Arnott’s Butternut Snap Cookies are delicious to eat on their own or can be used to create delectable desserts for Christmas! Impress your guests with the Butternut Snap Reindeer’s this festive season!