Kiwidutch's Rum Balls, Sultanas, Nuts, No Condensed Milk, Not
photo by kiwidutch
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
20 balls
ingredients
- 8-10 plain sweet biscuits (cookies, crushed finely)
- 100 g butter (4 oz, melted)
- 14.79 ml cocoa powder
- 177.44 ml icing sugar (powdered sugar)
- 118.29 ml desiccated coconut
- 14.79 ml rum (or Rum essence)
- 59.14 ml chopped walnuts (chopped finely)
- 59.14 ml sultana (chopped finely)
- coconut (for rolling)
directions
- Crush the plain cookies by hand or in a food processor, then tip into a mixing bowl.
- Chop the nuts and sultanas by hand or place them both into the food processor together and pulse until chopped. (If you do the sultanas alone they will just fly around the sides of the bowl and not get near the blade).
- Add sultanas, nuts, butter, cocoa, icing sugar, coconut, Rum to the mixing bowl, and mix well.
- If the mixture is too wet, add a little more cookie crumbs (this can happen sometimes if the crumbs are processed too finely).
- Roll into small balls, and roll these immediately into the extra coconut to coat.
- The balls will be quite soft when made but will firm up once refrigerated for a little while.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Deliciously buttery and rich. I used 20 vanilla wafers as the American equivalent of plain, sweet biscuits. Its possible that shortbread cookies would have been a closer match though. I found that though they needed to harden in the fridge they tasted better at room temperature. And the rum flavor, which is rather mild, developed and improved over the next few days so I'd suggest making them several days before they were needed. I might use more rum another time because I like a more intense flavor. However, my DD, who hates rum balls, absolutely loved these as they are. So maybe not.
RECIPE SUBMITTED BY
kiwidutch
Netherlands