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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