December in Australia’s great. Everything’s starting to wind down, friendship group & family reunions take place & what seems to arise is the perfect excuse to make food that only rears its head up once a year – during the festive season.

White Christmas is one of those dishes. We start making it as children & because it seems such a showstopper at social gatherings and because we can’t help but appreciate that soft, smooth, yet crunchy texture of this unbelievably sweet being – we fall in love with its whimsy year after year after year.

You will see countless renditions of it online, in books, & within magazines. But the trick is to not overthink it; children make it!! So here is what I do… I actually made a double batch last night because I used a 20x30cm rectangular baking dish and because each year I usually make it twice anyway!

250 g (one block) copha
1 cup dried raisins
1 cup (200g packet) glac√© cherries {I used all red cherries but it’s actually better to pick a multi-coloured bag as it looks way more impressive..}
1/2 cup dried cranberries
1/2 cup dried apricots, finely chopped {use a food processor if you have one}
1 cup dessicated coconut
1 cup full cream milk powder
1 cup icing sugar
1.5 cups rice bubbles / rice crispies

Line your tin with baking paper.

Melt the copha either in the microwave in a microwave-proof bowl or on the stove in a small saucepan.

Mix all of the other ingredients together in a large bowl.



Once the copha has melted, stir it into the dry ingredients.


Pour it into your line baking pan & press down firmly throughout to compress the mixture. Refrigerate overnight or until the copha has re-solidified.


When it is ready, slide it out of your baking pan & slice up to serve or to store it in an air-tight container in your refrigerator.




Unbelievably delicious and perfect for unexpected guests as it’s capable of lasting till Christmas and at least a couple of weeks beyond if you make it right now. Also fabulous as gifts for friends & family.. xx

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