Gingerbread Truffles

Place biscuits in a food processor and pulse until fine crumbs have formed. Remove to a large mixing bowl and fold in coconut, cocoa and spices, mixing well.

Add condensed milk and ginger to dry ingredients and mix well until combined. Form tablespoon measures into balls and refrigerate until firm.

Dip or drizzle balls with melted chocolate and decorate with coconut. Keep refrigerated until required.