Christmas White Chocolate Strawberries

Rinse the strawberries well under cold water. It's crucial to let them dry thoroughly after washing them. I usually pat them dry with a paper towel, then leave them to air dry for another half an hour. If they're even slightly wet, the chocolate won't adhere properly.

Once the strawberries are dry, prepare your workspace. Line a baking tray with parchment paper. This is where you'll place the strawberries once they've been dipped.

In a microwave-safe bowl, combine the white chocolate chips with the shortening. Microwave it in 30-second intervals, stirring in between until the chocolate is completely melted and smooth. Shortening helps the chocolate to melt nicely and gives it a glossy look, so don't be tempted to skip it.

Now, hold each strawberry by its stem and dip it into the melted chocolate. Ensure all sides are coated properly by rotating it. You want to leave some of the strawberries showing at the top to preserve the look of a Christmas 'hat'.

Quickly roll the freshly dipped strawberry in your selected sprinkles before the chocolate hardens. That's why it's handy to have them ready and close by.

Place each finished strawberry onto your lined baking tray and repeat the process with the remaining strawberries.

Allow the Christmas strawberries to cool and harden at room temperature. If you're in a hurry, you can pop them in the refrigerator for about 10-15 minutes. Remember to take them out a few minutes before serving to let the strawberries reach room temperature.