Macadamia Rum Balls
250g packet Marie biscuits
1 cup icing sugar
1/4 cup cocoa
2 Tbsp apricot jam
1/4 cup rum
2 Tbsp boiling water
3 tsp instant coffee
100g (approx 30) whole macadamia nuts
200g cooking chocolate, grated
1. Place biscuits into a food processor and process to fine crumbs. Transfer biscuit crumbs to a large mixing bowl.
2. Add icing sugar, cocoa, jam, rum, combined water and coffee, mix well, add more rum if necessary to make a suitable consistency for rolling.
3. Using 2 teaspoons of mixture, roll into even size balls (using moist hands). Press a whole macadamia nut into the centre and roll again to form a ball.
4. While rum balls are still moist drop into a bag containing the grated chocolate making sure rum ball is well coated. Place onto a sheet of non-stick baking paper. Repeat with remaining mixture. Chill in the refrigerator 3-4 hours or until firm.
Tip: Rum balls can be coated in grated white or milk melts also. Rum balls should be taken out of the refrigerator 2-3 hours before serving and served at room temperature.