Sharon Tyler Herbst credits a friend in Christchurch with this recipe. She describes them as “freighted with raisins and coconut” rather than the cookie crumbs used in American rum balls. And they are.
Rum, oatmeal, coconut, raisins, cocoa, powdered sugar, butter, nutmeg and cinnamon are the ingredients. I put these together over the course of the day on Tuesday, shaped them, rolled them in sugar, and then packed them away as recommended to give the cookies a chance to firm up and the flavors to mellow. Yesterday afternoon they were ready for taste-testing. Kate and Bruce each had one bite, and decided these aren’t for them. At all! And you know what? I can’t stand them either.
So off to the freezer they go. I’ll donate them to some event where they might be appreciated and where I don’t have to be responsible for pitching them if they aren’t. There aren’t many misses in this book, according to our tastes, but this recipe is definitely one of them. Blech!
My sister used to make a much simpler rum ball that our entire family loved! This recipe looks like it’s got waaaaayyy toooooo many competing flavors. The flavors I remember most in hers were simply butter and rum! Too rich to eat very many or as a dessert after a full course meal but perfect with a cup of hot tea in the afternoon. Sorry yours did not turn out to your liking!!
There really is way too much packed into these little things! Win some, lose some!