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Rum Balls Recipe | |
British Cookie | |
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Ingredients:
250 g chocolate cake crumbled.1/4 cup ground walnuts. 1 tablespoon golden syrup. 1 tablespoon overproof rum (Australian!) 80 g butter. 1 tablespoon blackberry jam. 50 g dark chocolate grated. 1/2 cup chocolate sprinkles.
Directions:
1. Line a 32 X 28 cm oven tray with foil.2. Combine the cake crumbs, walnuts, syrup and rum in medium mixing bowl. Make a well in the centre. 3. Combine the butter and jam in a small pan. Stir over low heat until melted; remove from heat. 4. Add butter mixture to cake crumbs. Using a wooden spoon, stir until the mixture is just combined. Add grated chocolate and mix well. 5. Using hands, roll two teaspoons of mixture into a ball. Roll in sprinkles; place onto prepared tray and refrigerate until firm. Repeat with remaining mixture. Rumballs will keep in an airtight container in refrigerator for up to 3 weeks. Makes 30) 1. Line a 32 X 28 cm oven tray. 2. Combine the cake crumbs, walnuts, syrup and rum in medium mixing bowl. Make a well in the centre. 3. Combine the butter and jam in a small pan. Stir over low heat until melted; remove from heat. 4. Add butter mixture to cake crumbs. Using a wooden spoon, stir untl the mixture is just combined. Add grated chocolate; mix well. 5, Using hands, roll two teaspoons of mixture into a ball. Roll in sprinkles; place onto prepared tray and refrigerate until firm. 6. Repeat with the remaining mixture. Rumballs may be stored in an airtight container in the regrigerator for up to 3 weeks. Makes about 30
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