It's time to Rum Ball

With only 12 more days to Christmas it's a great time to make Rum Balls, if you make them now and store them covered in the refrigerator the flavour will meld together and make the decadent little mouthfuls all the more delightful come Christmas day.

Most people have a recipe for Rum balls and mine is fairly traditional, however you can change the alcohol, biscuits or fruit to anything you prefer. Even ditch the coconut and roll them in rainbow sprinkles or finely chopped nuts.
Make dried Apricot balls with Amaretto, dried cranberries (Craisins) with Limoncello, the choice is yours.

They're super simple to make, easy for young ones to share and gift to grandparents - who just love them!

• Rum Balls
•  
• 1 x 250 gram / 8 oz packet of plain vanilla biscuits, (wine, milk arrowroot, girl guide biscuits etc.) crushed
• 3 to 4 weet-bix, crushed, or approximately 1 cup of cereal
• ¾ cup of raisins
• ½ cup of dark cocoa
• 1 x 395 gram / 12 oz can of sweetened condensed milk
• 4 to 5 tablespoons of rum, to taste
• 1 cup dessicated coconut, to roll the balls in
•  

1. In a large bowl or your food processor add the crushed biscuits, weet-bix, raisins and cocoa.
2. Mix well to combine.
3. Add enough of the sweetened condensed milk to bring the biscuit and cereal crumbs together.
4. Add rum to taste and roll the mixture into small balls.
5. Toss through the coconut and place in a covered container.
6. Refrigerate until set, the longer you can leave them the better they will be.
7. Makes plenty to eat, gift and share!