Food

Noosa Life and Style - - CONTENTS - Recipe from Taste.com

IN­GRE­DI­ENTS

◆ 250g pkt Arnott’s Arno Short­bread

◆1 1/4 cups des­ic­cated co­conut

◆1/3 cup co­coa pow­der

◆395g can sweet­ened con­densed milk

◆1/4 cup dark rum

◆375g pkt dark choc melts, melted

◆Shred­ded co­conut (or ex­tra des­ic­cated co­conut), to dec­o­rate

METHOD

Place the short­bread bis­cuits in the bowl of a food pro­ces­sor and process un­til they are finely crushed.

Trans­fer the crushed bis­cuit to a large bowl.

Add des­ic­cated co­conut and co­coa. Stir un­til well com­bined.

Add the con­densed milk and rum. Stir un­til well com­bined. Place in the fridge for 30 min­utes to firm up slightly.

Roll level ta­ble­spoon­fuls of the mix­ture into balls.

Place, in a sin­gle layer, on a tray lined with bak­ing pa­per. Place in the fridge for 30 min­utes to firm up slightly.

Use a fork to dip the balls, 1 at a time, in choco­late. Re­turn to tray.

Sprin­kle with shred­ded co­conut.

Set aside for 5 min­utes. Store the rum balls, cov­ered, in the fridge.

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