A true holiday classic, rum balls never go out of style! We’ve given ours the Queen touch with a hint of vanilla, orange and cinnamon for extra Christmas cheer.

Prep:
10 min
Serves:
36-40

Ingredients

  1. 1 tsp Queen Vanilla Bean Paste
  2. 1 tsp orange zest
  3. 2 tbsp (40ml) dark rum
  4. 1 ½ tbsp Queen Sugar Free Maple Flavoured Syrup
  5. 1 can (395g) sweetened condensed milk
  6. 250g plain sweet biscuits (such as Milk Arrowroot, Marie)
  7. 1/3 cup (40g) cocoa powder, sifted
  8. 1 cup (90g) desiccated coconut
  9. 1/2 tsp ground cinnamon
  10. ½ cup (45g) desiccated coconut, extra

Method

  1. Step 1

    In a small bowl, combine, Vanilla Bean Paste, orange zest, rum, Maple Flavoured Syrup and condensed milk. Set aside.

  2. Step 2

    Finely crush biscuits using a food processor. Combine crushed biscuits, cocoa, cinnamon and coconut in a large bowl, mixing to combine.

  3. Step 3

    Pour condensed milk mixture into biscuit mixture and mix thoroughly until mixture comes together.

  4. Step 4

    Scoop heaped teaspoons of mixture and roll into balls. Roll in additional coconut and store in an airtight container in the fridge.

Recipe Tips:

If your mixture isn’t firm enough to roll, refrigerate for 30 minutes.

For a family friendly batch of rum balls, substitute rum with 2-3 tsp Queen Rum Essence.

If you do not have a food processor, place biscuits in a plastic bag and crush with a rolling pin.

To use Cinnamon Baking Paste in this recipe, simply substitute 1:1 and add to wet ingredients.

Prep ahead:
Rum balls can be kept in the fridge for up to a week and in the freezer for up to a month.

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