Here’s one for the grown-ups: a decadent, rum-laced treat that’s so indulgent it should probably only be enjoyed at Christmas time. We’ve made these with a spiced rum and they’re delicious!
Ingredients
- 250g biscuits (like Nice, Scotch Finger, or even Ginger Nut or Biscoff biscuits for a festive twist)
- 1 x 395g can sweetened condensed milk
- 1 cup of desiccated coconut
- 1/4 cup of cocoa powder
- 1/3 cup of rum (or, if you’re feeling adventurous, use a spiced rum like Sailor Jerry’s or Kraken Black Spiced Rum for extra depth of flavour – but use plain biscuits if you’re using spiced rum)
- 1/2 cup of desiccated coconut for rolling (or chocolate sprinkles or hundreds and thousands if you prefer)
Method
- Crush the biscuits into a fine crumb using a food processor, or put them in a freezer bag (tied up) and smash with a rolling pin.
- Combine ingredients: In a large mixing bowl, add the crushed biscuits, sweetened condensed milk, 1 cup of desiccated coconut, cocoa powder, and rum. Mix thoroughly until everything is evenly combined and the mixture is sticky.
- Chill the mixture in the fridge for about 30 minutes (this makes rolling easier).
- Remove your mix from the fridge. Scoop heaped teaspoons of the mixture and roll between your palms to form balls. Tip: wetting your hands can make the balls easier to roll without sticking.
- Roll each ball in the extra desiccated coconut (or sprinkles) to coat.
- Place the finished balls on a tray lined with baking paper and refrigerate for at least 1 hour before serving. Store in an airtight container in the fridge for up to a week.
For a fun twist: Build a Christmas tree using the balls, starting with a circular layer of balls as a base, building up to a single ball at the top of the tree using toothpicks to secure the structure.
