Rum balls

My sister invented this recipe and they are the yummiest rum balls I’ve ever tasted. I highly recommend these for your next Christmas celebration – they’re sure to be a hit with your guests!

Rum balls

Ingredients:

  • 1 pack Milk Arrowroot biscuits, finely crushed
  • 2 tabs cocoa
  • 1 cup sultanas
  • ½ cup desiccated coconut
  • Extra desiccated coconut, to decorate
  • 1 tin condensed milk
  • ¼ cup Bundaberg rum

Method:

  1. Soak fruit in rum until liquid is absorbed.
  2. Mix cocoa, desiccated coconut, sultanas and crushed Arrowroot biscuits until well combined.
  3. Add condensed milk and, if necessary, more rum to taste. Refrigerate until firm.
  4. Roll mixture into small balls, then toss them in extra desiccated coconut.
  5. Refrigerate the rum balls until ready to serve.

Rum balls

Gingerbread men

I love gingerbread men! These ones are designed not to spread while cooking, and have just the right amount of spice. My son loves helping to decorate them too.

Gingerbread men

Ingredients:

  • 125g butter, at room temperature
  • Extra butter, to grease
  • 110g (1/2 cup, firmly packed) brown sugar
  • 2 tabs caster sugar
  • 125ml (1/2 cup) golden syrup
  • 1 egg, separated
  • 300g (2 1/3 cups) plain flour
  • Extra flour, to dust
  • 2 tablespoon ground ginger
  • 1 teaspoon mixed spice
  • 150g (1 cup) pure icing sugar, sifted
  • 8-10 drops red liquid food colouring
  • 8-10 drops green liquid food colouring
  • Smarties, to decorate (optional)

Method:

  1. Preheat oven to 180°C (or 150°C fan-forced).
  2. Grease two flat baking trays with butter.
  3. Beat the butter and sugar in a bowl with an electric mixer until pale and creamy. Add the egg yolk and golden syrup and beat until combined.
  4. Stir in the flour, ginger and mixed spice.
  5. Turn dough onto a lightly floured surface and knead until smooth. Press dough into a disc, and place it between two sheets of baking paper and roll out until about 5mm thick. Use a gingerbread man cutter to cut out shapes, but do not separate shapes from the dough yet. Place the rolled dough in the freezer for 30 minutes to harden.
  6. After 30 minutes, remove from freezer separate the cut-out men, placing them on trays about 2cm apart.
  7. Repeat steps 5 and 6 with the leftover dough.
  8. Bake in oven for 7-10 minutes or until brown. Remove gingerbread from oven and transfer to a wire rack to cool.
  9. Place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add the icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined.
  10. Place each of the prepared icings in small plastic bags (sandwich bags work well). Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate.
  11. If desired, add Smarties while the icing is still wet.