Sunday, 18 September 2016


So, what's in a name? Well, let me explain what these 4C and 1G biscuit bites are all about. The 4C's are coconut, cinnamon, caramel (used in the biscuity filling) and chocolate (used to coat the bites). The G is ginger which you also add into the biscuit filling to give it a warming spiced lift. Makes perfect sense now doesn't it? Well, I could of called them my dark chocolate coated caramel, coconut, cinnamon, ginger spiced biscuit bites but that's a bit of mouthful really isn't it? One thing I do know is, whatever you call them they are moreish and delicious!

This is a recipe which I've adapted from one by Siba Mtongana having seen it on her TV show "Siba's Table". Therefore I wont talk about how you can amend the recipe but if you want to check out the original then you can find it by clicking on the link here.

Let''s crack on then. The recipe will make between 12-16 depending on how generous you make your biscuit balls. It uses tinned caramel and I use Carnation caramel - the best in the country in my eyes! All the other ingredients are pretty easy to find in most supermarkets and the bites couldn't be easier to make really. Follow the recipe below and see for yourself.

4C And 1G Biscuit Bites

 Roughly 16 Rich Tea Biscuits
l50g Desiccated Coconut
1/2 Tsp Ground Cinnamon
1/2 Tsp Ground Ginger
Roughly 190g Tinned Caramel 
150g Dark Chocolate

  1. Begin by placing the rich tea biscuits, coconut, cinnamon and ginger and bash everything with the end of a rolling pin until all the biscuits have broken down to a fine crumb (you can do this in a food processor if you like!), 
  2. Add in the caramel and mix everything together until well combined. Wet your hands and take a heaped tsp of the mixture and shape into a tight ball. If the mixture is too crumbly then add some more caramel or if the mixture is too wet add some more crushed biscuits. Keep making balls untilall the mixture has be used up and place them on a lined baking tray. Pop into the fridge for 15 minutes whilst you prepare the chocolate.
  3. Melt the dark chocolate in a bowl over a simmering pan of water. Make sure that the base of the bowl doesn't touch the water. Remove the bowl from the pan when all the chocolate has melted.
  4. Wrap a piece of film tightly around a wire rack and then remove the biscuit balls from the fridge. Dip the balls into the melted chocolate with a spoon so they are fully coated. Lift them out on a fork in order to let any excess chocolate drip back into the bowl and then place the ball onto the wrapped wire rack. 
  5. Repeat until you have around 12-15 chocolate covered biscuit balls. Pop the balls into the fridge once completed to allow the chocolate to firm up.
Once all the chocolate has chilled and firmed up in the fridge to form a gorgeous coating on each of the balls, remove them from the fridge and get ready to tuck in. As you bite through the chocolate into the biscuit centre you will be hit with a delicious burst of warm ginger and cinnamon that you will think that those rich tea's were actually crushed ginger nuts. The caramel makes the filling melt in your mouth leaving a sweet and sticky biscuit crumb to dance around your taste buds. Perfect as an after dinner treat or as a nibble during elevenses, I "4C" that you will be coming back for these biscuity bad boys time and time again!

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