Lyla Lindsey
Rum balls are a popular Australian treat, especially around Christmas time. They are easy to make, with only a few simple ingredients and minimal prep time. The traditional recipe includes crushed biscuits, cocoa, coconut, and condensed milk, with a splash of rum for a grown-up twist. This versatile treat can be made kid-friendly by omitting the rum or substituting it with orange juice, and can be stored in the fridge for up to a month, making them perfect for edible gifts or festive snacks.
| Characteristics | Values |
|---|---|
| Storage | Refrigerate for up to 1 month; can be frozen |
| Ingredients | Plain sweet biscuits, sweetened condensed milk, cocoa powder, coconut, orange juice/rum/Baileys/Grand Marnier, vanilla |
| Equipment | Food processor, blender, Thermomix, rolling pin, large bowl, shallow bowl, wooden spoon |
| Preparation | Crush biscuits into fine crumbs, add other ingredients, roll into balls, roll in coconut |
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What You'll Learn
Crushing biscuits
Crushing the biscuits is the first step in making Australian rum balls. The aim is to get the biscuits into a fine crumb consistency. This can be done in a few different ways, depending on the equipment you have available.
If you have a food processor, blender, or Thermomix, you can use one of these to crush the biscuits. Simply place the biscuits into the machine and pulse until fine crumbs form. It is okay if there are some slightly larger pieces.
If you do not have access to any of these appliances, you can use a rolling pin. Place the biscuits into a sealable plastic bag and hit them with the rolling pin until fine crumbs remain.
When choosing biscuits to crush, it is best to use plain sweet biscuits. If you are in Australia, Arnott's Marie biscuits are a good option, and they are readily available in supermarkets. If you cannot find Arnott's biscuits, any plain sweet biscuit will work. If you are in the US, you can use a plain sweet cookie, such as a sugar or butter cookie.
Once you have crushed the biscuits, you will need to transfer the crumbs to a large bowl and add the other ingredients, such as condensed milk, coconut, and cocoa. Stir well to combine, and then you can start forming the mixture into balls.
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Adding cocoa powder
To make Australian rum balls, you'll need to add cocoa powder to the mix. This will give the rum balls a rich, chocolatey flavour. Cocoa powder is one of the main ingredients in rum balls, along with crushed biscuits, sweetened condensed milk, and coconut.
When adding cocoa powder to the rum ball mixture, it's important to use a sifter or a fine-mesh strainer to remove any lumps. This will ensure that the cocoa powder is evenly distributed throughout the mixture and will create a smooth and creamy texture in the finished rum balls.
Start by adding a small amount of cocoa powder to the crushed biscuit and condensed milk base. Use a spatula or a wooden spoon to gently fold the cocoa powder into the mixture, ensuring that it is well combined. If the mixture becomes too thick, you can use your hands to knead it and fully incorporate the cocoa powder.
The amount of cocoa powder you add will depend on your personal preference and the desired intensity of chocolate flavour. For a more subtle chocolate taste, add a smaller amount of cocoa powder, starting with a few tablespoons. You can then adjust and add more to taste. For a richer, more decadent chocolate experience, increase the amount of cocoa powder accordingly.
It's important to taste the mixture as you go to ensure you achieve the perfect balance of flavours. Once you're happy with the consistency and taste, you can proceed to shape the mixture into balls and coat them with extra coconut. Remember to store your rum balls in an airtight container in the fridge to extend their shelf life.
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Mixing in condensed milk
Once you have crushed the biscuits into fine crumbs, it's time to mix in the condensed milk. If you're using a food processor, blender, or Thermomix, add the condensed milk, along with the other dry ingredients, and mix until everything is well coated. If you're mixing by hand, transfer the biscuit crumbs to a large bowl and add the condensed milk, along with the other dry ingredients. Stir the mixture well to combine all the ingredients.
The type of condensed milk you use is also important. While some recipes don't specify, most call for sweetened condensed milk. You can use either full-fat or skim condensed milk, depending on your preference. The condensed milk adds sweetness to the rum balls and helps to bind the ingredients together, so it's an essential component of the recipe.
Make sure you have all your ingredients measured out before you start mixing. Along with the condensed milk, you'll need crushed biscuits or cookies, cocoa powder or cocoa, and desiccated coconut. Some recipes also call for additional ingredients like rum, vanilla, or orange zest, so have those on hand as well.
When adding the condensed milk, start with a smaller amount and gradually add more as needed. The mixture should be moist enough to hold together when rolled into balls but not soggy. Adjust the amount of condensed milk accordingly to get the right consistency.
After mixing in the condensed milk and other ingredients, use your hands to roll the mixture into balls. The size can vary, but typically they are walnut-sized or around 1 to 1½ inches in diameter. Once rolled, the balls can be coated in extra coconut, placed on a tray, and refrigerated until firm.
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Rolling into balls
Once you've prepared your rum ball mixture, it's time to roll them into balls. Using your hands, take heaped teaspoons or a tablespoon of the mixture and roll it into balls. The size is up to you, but they are typically around 1 to 1½ inches or walnut-sized. If your hands get too sticky, you can wet them with a small food-safe paintbrush dipped in rum.
Then, roll the balls in extra coconut. You can use a shallow bowl for this step, placing the balls in the bowl and turning them until they are fully covered. The coconut adds a nice coating and helps the balls hold together.
Once coated, place the balls on a tray and refrigerate until firm and ready to serve. They can be stored in an airtight container in the fridge for up to 2 weeks or frozen for up to 2 months.
If you're making these ahead of time, they can be made up to 1 month in advance and kept refrigerated. They are a great edible gift, especially during the festive season.
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Refrigerating
Once you've made your Australian rum balls, it's important to store them correctly to ensure they stay fresh and delicious. Here are some tips for refrigerating your rum balls:
After shaping your mixture into balls, it's a good idea to place them on a tray, cover them, and refrigerate them until they are firm. This will help the balls hold their shape and make them easier to handle. The length of time needed for refrigeration can vary, but generally, it is good to chill them for at least an hour or two.
You can keep your rum balls in the fridge for up to two weeks. They are best stored in an airtight container to prevent them from drying out or absorbing other flavours. If you want to make a large batch to enjoy over time or give as gifts, you can keep them in the freezer for up to two months.
When serving the rum balls, it's best to take them out of the fridge about 15 minutes beforehand to bring them to room temperature. This will enhance the flavours and provide a softer, more indulgent texture.
If you want to coat your rum balls in coconut, it is best to do so after refrigeration. This will ensure the coconut sticks to the balls and provides a nice, fresh coating. Simply roll the balls in a shallow bowl of coconut until they are fully covered.
By following these refrigeration tips, you can ensure your Australian rum balls stay fresh, tasty, and ready to enjoy or gift to others!
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Frequently asked questions
You will need plain sweet biscuits, sweetened condensed milk, cocoa powder, and coconut. If you are making an adult-only version, you will also need rum.
First, crush the biscuits into fine crumbs using a food processor, blender, or rolling pin. Next, transfer the crumbs to a large bowl and add the remaining ingredients. Stir well to combine, then roll the mixture into balls. Finally, roll the balls in extra coconut and place them in the refrigerator to set.
Australian rum balls can be stored in the refrigerator for up to one month or in the freezer for up to two months.
Yes, you can make a kid-friendly version by leaving out the rum and replacing it with a splash of milk or orange juice.
