These boozy chocolate treats are usually served down under at Christmas. Fruit, soaked in rum is a definite and there is no substitute. I like to use OP Bundaberg rum. My boys jokingly say that you shouldn’t drive after eating my rum balls.

My grand mother’s and mothers recipe for rum balls used Wheet-Bix as a base. Being gluten-free has ment that I can’t eat their version any more, so this is my version. I’ve had to change it this year, because Arnott’s biscuit company have discontinued the Rice Cookies I used as a base. Fortunately, they have released a range of alternat gluten-free biscuits.

Ingredients

• 200g Arnott’s gluten free Scotch Finger biscuits
• 1/2 cup sultanas or raisins (I prefer raisins for their rich flavour)
• 3 tbsp dark rum
• 2 tsp golden syrup
• 60g (1/2 cup) pure icing sugar
• 2 tbsp pure cocoa powder
• Pinch of salt
• Desiccated coconut to roll the rum balls in

Method

Combine dark rum, sultanas or raisins, and golden syrup. Let the fruit soak for 2 hours but overnight is better. Combine biscuits, icing sugar, cocoa and salt in the food processor and process until you have fine crumbs. Add the sultans, rum, golden syrup mix to the food processor and process until combined. It will be a moist mixture. Using wet hands, immediately roll into tablespoon size balls. Roll incoconut and place in an airtight container. Refrigerate overnight to let the flavours blend.