Outcask Rum Balls are basically Christmas nostalgia with a Karu twist. They’re the kind of treat you “make for friends” but mysteriously eat half of along the way. They come together in minutes, require zero baking and taste like pure comfort mixed with a splash of Outcask magic.
Yields: 18 - 24 rum balls
Yields: 18 - 24 rum balls
INGREDIENTS
125 g chocolate ripple biscuits, finely crushed
200 g Scotch Finger biscuits, finely crushed
1/4 cup cocoa powder, sifted
1/4 cup Outcask Rum
1 × 395 g can sweetened condensed milk
1 cup shredded coconut (plus extra for rolling)
200 g Scotch Finger biscuits, finely crushed
1/4 cup cocoa powder, sifted
1/4 cup Outcask Rum
1 × 395 g can sweetened condensed milk
1 cup shredded coconut (plus extra for rolling)
METHOD
1. Blitz or crush both types of biscuits until they’re fine and crumbly, then sift in the cocoa and stir to combine.
2. Add the sweetened condensed milk and Outcask Rum, mixing until everything comes together in a thick, sticky dough.
3. Wet your hands (trust the process) and roll the mixture into bite-sized balls.
4. Toss each ball in shredded coconut to coat.
5. Refrigerate for at least 1 hour to firm up.
6. Try not to eat them all before serving.
