Tuesday, 10 September 2013

Rumless Rum Balls - A taste of childhood

One of my favourite things to come home to after school was my Mum's Rum Balls (minus the rum). They would quickly disappear and my sisters and I would sneak as many as possible into our greedy mouths while no one was watching. Mum would let us help her make them with the rule "Good cooks always clean up their mess." although, I do remember getting out of the washing up more than often!

Its a quick and easy recipe, with no baking needed. Also the crushing of the biscuits can at times be quite therapeutic! I'm sure this is an Australian classic and it must be in a CWA cookbook somewhere. The recipe I've listed below belongs to my mother, although each time I have made it myself, the taste is never the same. The most important thing is to mould with love and stir up some fun childhood memories!

Here is the recipe-

1 x 250g packet of Milk Arrowroot (Australia) biscuits or Tea Biscuits (rest of the world)
1 x 395g tin condensed milk
1 tbsp butter, melted
1/4 C cocoa
1 C desiccated coconut plus extra for coating
- Crush biscuits by hand using a wooden rolling pin or in a food processor, not too fine as you want some larger pieces in the balls.
- Over low heat, melt the butter and condensed milk together.
- In a large bowl, combine the biscuits, coconut and cocoa.
- Add condensed milk mixture to the dry ingredients and stir firmly to combine. Feel free to use your hands to bring mixture together completely. This will help to determine if you need extra butter if mixture is not completely sticking.
- Prepare extra coconut in a bowl for coating
- Using wet hands, roll mixture in tablespoon size balls, drop into the coconut and coat.
- Continue until all mixture has been used up, my batch made around 30 pieces.
- Refrigerate to cool.