I cook this easy rum ball recipe every Christmas - usually around the beginning of December. They freeze perfectly, so are great to make in advance and then take out a few here and there when you need (or desire!) them.
The recipe calls for 3 tablespoons of rum. I'm not a fan of rum and don't like my rum balls to be really strong, so this amount gives a nice subtle flavour - add more depending on your taste buds!
Alternatively leave out the rum and they make great Christmas balls for little ones to eat.
I always make a double batch - which usually gives me about 55 or so rum balls - ideally I'd like to get 80 out of the mixture, but I always get too carried away and make them larger than expected.
1 can condensed milk
1 packet of Milk Arrowroot biscuits (by Arnotts).
1 cup coconut (for the mix) plus extra coconut for rolling the rum balls in.
1 1/2 tablespoons cocoa
3 tablespoons rum
Crush the biscuits - either with a rolling pin or in a blender.
Mix the dry ingredients in a bowl together (crushed biscuits, coconut and cocoa).
Melt the Rum and condensed milk in a saucepan over a low heat and pour into the dry ingredients - mix together well.
Roll into a small ball (beware, this is messy stuff!) and then roll the ball in extra coconut.