It isn't really Christmas without the classic treats, is it? These boozy little spiced rum and raisin choco bites are a festive delight. With zesty orange, a soft vanilla and chocolate crumb, and a sharp bite of spiced rum-soaked raisins, finished with a sprinkling of coconut.

Make these for anyone who likes rum and raisin chocolate or ice cream, and they will love you forever. Take them to the Christmas party, and they will be devoured by the handful. What’s more, they are super simple, and they take no time to whip together, they require no baking, so the alcohol remains, and are incredibly delicious.

Did you know? Rum balls were originally invented by Danish bakers who were saddened at the end of each day when they discovered unsold cakes at the counter. Even though they did their best to make the right amount of Danish pastries and cakes for the day, despite their very best efforts, they always had a few things left over. So one day, one creative baker had the idea to blend them all together, add rum and chocolate, and roll them up, coating them in coconut. They were a massive hit, and to this day we see variants of this recipe during the Christmas period, all over the Western world.

Chef Dylan’s tips: 1. Start with a good quality spiced rum. 2. When you roll them, do it quickly so that the heat from your hands makes them sticky. 3. Take your time and try to get all the bites the same size.
Memory Lane, Burford. Oxfordshire. England 2004
I hear the click as the door closes, and exhale into the cold pre-dawn air, and my breath instantly vaporises into steam before being quickly whisked away by the wind. Pulling up my hood, I head down the back stairs of my shared staff accommodation building, heralding the start of another day at the Lamb Hotel. It’s a short walk to get there down the cobblestone laneways, around the back of the historic hotel, past the neatly trimmed hedges and rosebush gardens. Arriving, I flick on the lights, which reveals a sparkling clean kitchen. I head to the pass to glance over the prep list for the day. Picking it up, I smile happily when I spy that rum balls is written second from the top of the list. Pleased, I start to turn on the ovens for breakfast.

After service, as I finish scrubbing down the bench, I hear a bellowing “A-right BOYYYYYS!” from behind, and turn to see the Head Chef smiling so broadly he could eat a banana sideways. “Hi chef, it’s just me, only one boy” I reply. His clipboard in hand, I notice his chef’s apron can barely contain his giant beer belly as it bounces and jiggles like jelly with each stride towards me. “I just came out of a meeting with the owners, and last month we received more 5 out of 5 star reviews from customers than ever before. It's a new record!” He proudly remarks.

“That’s awesome, Chef” I say with my nostrils desperately eager to be free of the horrendous poison cloud of coffee and cigarette breath emanating from his bio-weapon-producing mouth. “Yes it is good,” he says boldly, “I just received a hefty cash bonus in fact. Now I’ve got to get back to the office to my paperwork, endless paperwork. Also tell Phil when he gets in, it’s just you two on lunch service today, will you? I’m just so busy, Dylan”. “Yes Chef” I quip. Just like every shift. then... “Well done old chap”
he finishes.

While turning to leave, he spins his small head on that tree trunk of a neck back – “Oh, and one more thing, send me up a lamb rack MR, with an extra side of mash and gravy in an hour will you?” “Shall I put it through the system Chef?" “Oh no, no, no need for that! Can’t you remember one little order?” “Yes, but it’s just that we’re supposed to…” “Uh, uh, supposed to, shmossed, to” he says, cutting me off. “Who is the boss around here? ME! Just you remember that! I’m the reason we are getting all these 5-star reviews”, thumping his plump fingers on the clipboard – “It’s my menu that you guys are cooking”. “Yes Chef”. “Now just do as I say, for heaven’s sake and stop trying to make my job harder than it already is!” “Yes, Chef. I’ll let Phil know and be sure to bring you up your lamb dinner”. “There's a good chap” he remarks, and just like that, he’s gone – slowly lumbering his way up the stairs to the office. “He is the laziest chef I’ve ever met”, I mumble as I head into the pastry room. I turn up classic FM on the radio and begin prepping the rum balls.    

Prep time 15 mins Makes 10 serves

Ingredients
- 250 gram plain arrowroot biscuits
- 395 gram can sweetened condensed milk
- 1 cup desiccated coconut
- 1/4 cup Dutch processed cocoa powder
- 1 teaspoon orange rind, finely grated
- 1/4 cup (60ml) dark spiced rum
- 1/2 cup mixed peel
- 1/2 cup (40g) desiccated coconut, extra

Method
1. A day before, add rum to mixed peel, then cover and leave to soak.
2. Process biscuits into fine crumbs
3. Transfer crumbs to a large bowl; add condensed milk, coconut, sifted cocoa, rind and mixed peel rum mix. Stir well to combine.
4. Spoon out a tablespoon, and roll mixture into walnut-sized balls. Toss balls in extra coconut. Place on a tray; cover and refrigerate until firm.

For gourmet gifts, come say ‘hi’ at the Tamborine Mountain Country Markets @ 7:30 am – 1:30 pm Sunday 11th December 2022, or shop locally at Angela’s Pantry on Gallery Walk and Butler and Grace on Main Street.