Dark and Stormy Rum Balls
By Laurapackham
Rate this recipe
4.1/5
(29 Votes)
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Ingredients
- 3 cups gingernut biscuit crumbs
- 1 cup pecans (toasted), finely chopped
- 1/4 cup finely chopped crystallized ginger
- 1/4 cup cocoa powder
- 1/2 tsp ground ginger
- 3 tbsp corn syrup
- 1/2 cup dark rum
Details
servings 50
Level of difficulty Average
Preparation time 35mins
Cost Average budget
Preparation
Step 1
Put the ginger crumbs, pecans and crystallized in the food processor one at a time until it becomes a finely chopped mixture.
Step 2
Put ALL of the ingredients into a mixing bowl and stir to blend thoroughly.
Step 3
Pop the mixture in the fridge for about 15 minutes until the batter is firm enough to scoop into balls.
Step 4
Place the balls on a baking sheet and refrigerate again for 15 minutes, then coat them in cocoa powder.
Optional coating, coconut.
Chill the rum balls in the fridge for one week before eating.
Use a rolling pin to crush the biscuits.
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