Divine Rum Balls

Angel-mae & cleopatra's mummy's Note:

This is my take on rum balls. I have added to our taste what we like in them. If the recipe seems too moist, add a little more cocoa or coconut.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 12

• 1 (250 g) packet biscuits (I used arrowroot)
• 1 (400 g) can sweetened condensed milk (skim is ok)
• 1/4 cup sultana
• 1/4 cup shredded coconut
• 1/4 cup cocoa (more or less to taste)
• 1/4 cup rum (again to you're taste)
• 1/4 cup of crushed almonds (I food process whole ones)
• 1/2 cup shredded coconut, for rolling in (or cocoa)

Directions:

1. Put the sultana's and 1/2 the rum in a bowl and set aside.
2. Put the biscuits and the almonds (if you're using whole ones) in a food processor until crushed but not powder fine.
3. Mix into the biscuit crumbs, the coconut, and the cocoa
4. Add the condensed milk, the sultanas, and the rest of the rum.
5. Mix it all in together. It needs to be sticky, but not wet or gooey.
6. Roll into medium sized balls and roll in the extra coconut.
7. Put in the fridge to set.
8. These will keep for ages in the fridge in an air tight container.
9. ENJOY.

Reviews

[Catherine Robson]

Yes I agree, these are devine. The texture was perfect. Much better than the wheat-bix versions that I have used for rum balls previously. I had to make a small substitution - Cointreau liquer instead of rum as that is all we had at hand....the flavour worked well with this recipe. Thanks for sharing