Name: Can’t find copha? This secret ingredient will make your White Christmas extra creamy
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 450g white chocolate, chopped; 5 cups rice bubbles; 1/2 cup dried apricots, finely chopped; 1/2 cup dried peaches, finely chopped; 1/4 cup dried cranberries, chopped; 1/4 cup pistachios, roughly chopped; 1 cup shredded coconut; 1/4 cup full-cream milk powder; 1 teaspoon vanilla extract; Edible gold leaf, to decorate

A White Christmas recipe without Copha seems blasphemous, but it can be a tough ingredient to find in the supermarket. Or, if you’re not a fan of using the product, then making White Christmas may be off the table. But not to worry, BHG has a solution for you! By using a mix of white chocolate and our secret ingredient, milk powder, you’ll get the same rich, creamy texture.

Add in your favourite dried fruit – we used dried peach and apricot in this recipe – and throw in your rice bubbles, and your White Christmas is ready to be eaten!

Ingredients

450g white chocolate, chopped

5 cups rice bubbles

1/2 cup dried apricots, finely chopped

1/2 cup dried peaches, finely chopped

1/4 cup dried cranberries, chopped

1/4 cup pistachios, roughly chopped

1 cup shredded coconut

1/4 cup full-cream milk powder

1 teaspoon vanilla extract

Edible gold leaf, to decorate

Method

Step 1

Line a 20cm x 30cm x 5cm lamington pan with baking paper, allowing paper to overhang the sides.

Step 2

Melt chocolate in a heatproof bowl set over a saucepan of gently simmering water, or in a heatproof bowl in the microwave (short bursts of 30 seconds at a time), stirring often, until completely melted and smooth.

Step 3

In a large bowl, put rice bubbles, chopped dried apricots, peaches, cranberries, pistachios, shredded coconut and milk powder. Mix until well combined.

Step 4

Pour melted white chocolate and vanilla extract into rice bubble mixture. Using a spatula, fold everything together until well coated and combined.

Step 5

Transfer mixture into lined pan. Press firmly and evenly into pan with the back of a spoon to compact and smooth. Refrigerate for at least 1 hour or until completely set and firm.

Step 6

Decorate with gold leaf, then cut into rectangular bars.

Cook’s tips

Gold leaf adds elegant festive sparkle without overpowering the natural colours of the dried stone fruit and pistachios.

White christmas cut into small rectangular pieces with gold leaf on top and green sparkly background — (Photography: Tim Roberts, Styling: Lucy Busuttil)

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Ismat Awan

Ismat Awan trained at Le Cordon Bleu in Sydney and Paris and has worked in celebrated kitchens including Pierre Hermé in Paris and Rockpool on George in Sydney. With over 10 years in the food industry, she is now a Sydney-based creative food consultant and recipe developer, drawing on her global experiences—from Timor-Leste to France and Switzerland—to bring a love of spice and playful twists to family favourites, showcased in this issue’s nostalgic vintage baking and Christmas cookie features.