These edible baubles are a terrific addition to the Christmas tree, just make sure the little ones don’t sample their work too soon by stealing and eating!
- Place the apricots, granola and brown sugar in a blender and pulse until the mix is finely chopped.
- Add the butter and honey to the mix and pulse until the mix holds together firmly when squeezed.
- Pass the reins over to the kids at this stage and get them to shape the mix into golf-ball sized balls. Place the balls on a baking tray lined with nonstick baking paper and leave in the fridge for half an hour to firm up.
- Pour the caster sugar, yogurt and maple syrup into a heavy-based pan and set over a medium heat. Insert a sugar thermometer into the mix, and keep on the heat until the temperature reaches 107°C. If you don’t have a sugar thermometer, this process should take around 10-15 minutes to reach the correct temperature – but be aware that you may not achieve the desired result without the accurate temperature.
- Take the pan off the heat and add the vanilla and butter. Stir to combine and melt the butter, then remove from the heat and allow to cool to room-temperature.
- Take the granola balls out of the fridge and dip in the yogurt mixture to coat. Place the balls on a wire rack and leave them to partially set. Now it's your turn to get creative! Roll your balls in your choice of decorations - try using edible glitter, dessicated coconut or coloured hundreds and thousands. Return to a wire rack and leave them to set.
- When the coating has set, punch a hole through the balls with a thick skewer. Thread the liquorice strips through the balls and tie the ends together.
- Hang the baubles on the Christmas tree or mantelpiece, or place in an airtight container and store in the fridge for up to 2 days.
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