Snack

Rum balls

Name: Rum balls
Prep time: 20 min
Total time: 20 min
Yield: About 20 balls
Cuisine: Australian
Ingredients: 250 g Arrowroot biscuits (or Marie); 395 g can sweetened condensed milk; 1 cup desiccated coconut; ¼ cup cocoa powder; 60 ml Bundaberg rum (or other dark rum); Extra desiccated coconut, for rolling

Serves About 20 balls Prep 20 min Cook 0 min Total 20 min (plus fridge time to firm)

Ingredients

250 g Arrowroot biscuits (or Marie)
395 g can sweetened condensed milk
1 cup desiccated coconut
¼ cup cocoa powder
60 ml Bundaberg rum (or other dark rum)
Extra desiccated coconut, for rolling

Method

Crush biscuits to fine crumbs (processor or bag and rolling pin). Tip into a bowl.
Add condensed milk, coconut, cocoa and rum. Mix until combined into a sticky dough.
Roll tablespoon portions into balls. Coat in extra coconut.
Refrigerate until firm. Store covered in the fridge.

Tip: Classic coconut-rolled Christmas (and any-time) rum balls. If the mix is too wet add more crumbs; too dry, a splash more condensed milk. They taste better the next day.

Source: Bundaberg Distilling Company