Orange Spiced Rum Balls

I’m taking a break from blogging about our adventures in Japan to bring you this super simple, ultra snazzy recipe for orange spiced rum balls. Just in time for the coming Christmas dinner party you’re gonna be throwing, yes?

So, we’re finally back in the Land Down Under (where it’s currently perpetually humid and either swelteringly hot or storming like the world’s about to end). Japan’s wintry climate was a brief respite from the insane summer we’ve been having in Australia.

It’s probably a good thing refrigerators exist, if only to keep these rum balls from melting. And by Jove, you would not believe how yummy they are! That intoxicating orange scent and slight alcoholic flavour makes for a very delicious little treat! They are extremely easy to make and don’t require any baking time. Plus, they look super pretty.

Orange Spiced Rum Balls
adapted from The Cook Book’s traditional (no bake) rum balls.

Ingredients:

250g plain sweet biscuits*
3 tablespoons cocoa powder**
1 cup desiccated coconut
zest of 1 orange
1 can (395g) sweetened condensed milk
3 tablespoons spiced rum***
1 cup extra desiccated coconut, for rolling finished balls in

* You can use Milk Arrowroot, Nice, Marie or Wheatmeal biscuits. We used Milk Arrowroot and the rum balls turned out fabulous.
** We used Nestlé Plaistowe Premium Dutch Processed Cocoa.
*** We used Sailor Jerry Spiced Caribbean Rum.

Preparation:

1. Finely crush the biscuits using a food processor. If you don’t have a food processor, you can put the biscuits in a zip lock bag and crush them with a rolling pin.
2. Pour the biscuit crumbs into a large bowl and add the cocoa powder, coconut and orange zest. Mix well with a fork, then add the sweetened condensed milk and rum.
3. Combine thoroughly until you get a stiff mixture. You can start to use your hands here. If it is a particularly hot day and the mixture isn’t firm enough to work with, you can leave it in the fridge for half an hour.
4. Roll into balls the size of your choosing, then individually coat them in the extra desiccated coconut.

Storage tip: Keep rum balls in an airtight container and store in a cool, dry place. If you live in a humid or exceptionally warm area, you may want to put them in the fridge to prevent them from melting (this also allows them to keep for longer – about a week).