- 250g copha
- 3 cups rice bubbles
- 1 cup desiccated coconut
- 3/4 cup icing sugar
- 1 cup powdered milk
- 1 cup dried mixed fruit
- 1/4 cup Buderim Ginger Glacé Ginger
- Combine all dry ingredients in a bowl and mix well.
- Melt the copha on a low heat, cool to room temperature and pour over the dry ingredients
- Immediately spoon into a lamington tray and set in the fridge for at least 40 mins.
- Cut to desired size and enjoy!
Buderim Ginger White Christmas