How to make quick and easy gingernut truffles

These gingernut truffles are the ideal way to get a bite-size of delicious flavour! A great gift idea or easy snack to get you through the working week.

By Sophie Gray
  • 40 mins preparation plus chilling
  • Makes 20
  • Print


  • 1 x 250 g pack gingernut biscuits
  • 120 g cream cheese, at room temperature
  • 150 g white chocolate, melted
  • 1 cup thread coconut or ½ cup white sprinkles


  • 1
    In a food processor, pulse biscuits to fine crumbs. Add cream cheese and pulse until mixed.
  • 2
    Roll into 1 ½ cm balls and chill till firm. Melt chocolate in a bowl set over a pan of simmering water. Don't let the bowl touch the water.
  • 3
    Use a fork to dip truffles coating them in melted chocolate, tap off excess then immediately roll or coat in desired coating.
  • 4
    Place on a tray covered with foil or non-stick baking paper and chill until required.


You could use dark chocolate instead of white. Store in an airtight container or package in individual gift sized bags.