My fiancé made rum balls on the weekend, which is one of his favourite treats of the holiday season. I think most men would agree that rum balls are a necessary part of the Christmas banquet. These snow-topped beauties qualify as a skinny sweet - they are low in fat - but very addictive!
Jarrod's Rum Balls
Ingredients:
1 packet of Arnott's arrowroot biscuits
3 tablespoons of cocoa powder
1 can low-fat sweetened condensed milk
1 teaspoon natural vanilla essence
2 tablespoons of Bundaberg rum
2/3 cup of organic sultanans
dessicated coconut
Directions:
Crush the biscuits in either a food processor or by hand. We put the biscuits in a sealed glad bag and bash with a rolling pin to crush. Quite theraputic. You can then roll over the crushed biscuits to create finer crumbs. Pour biscuit pieces into a large bowl. Sift in the cocoa powder and stir in the sultanas. Add the can of condensed milk, vanilla essence and rum. Mix together until well combined. Cover the bowl with glad wrap and refridgerate until cold and able to handle.
Cover an oven tray with foil and sprinkle with a layer of dessicated coconut. Take rum ball mixture out of the fridge and begin scooping a tablespoon of the mixture to roll with your hands into a ball. Toss the ball into the coconut to coat and place on a plate or into a container. Repeat until all the mixture has dissapeared.
Makes 25 rum balls (depending on how big you end up making them!). Jarrod makes extra large rum balls because he likes them this way.... go figure!
Keep in the fridge or freezer.
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