Festive Rumballs

This super simple to make and delicious!

Preparation time:
15 minutes
Serves:
30-35 each

YOU WILL NEED:

CHOCOLATE:

250g plain chocolate biscuits
¾ cup SUNBEAM Walnuts
⅓ cup SUNBEAM Sultanas
1 cup desiccated coconut
395g can condensed milk
1 tsp cinnamon
½ cup SUNBEAM Walnuts, finely chopped
SUNBEAM Glace Cherries, and coconut, for decorating

LEMON SHORTBREAD:

200g shortbread biscuits
1 ½ cups SUNBEAM Slivered Almonds
1 ½ cups desiccated coconut
395g can condensed milk
¼ cup SUNBEAM Currants
½ tsp finely grated lemon rind
coconut, for decorating

METHOD:

CHOCOLATE

STEP 1.
Place biscuits, walnuts and sultanas in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk and cinnamon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.

STEP 2.
Roll teaspoons of chilled mixture into balls whilst enclosing half a cherry or walnut inside. Toss in extra coconut or finely chopped walnuts. Refrigerate until required.

LEMON SHORTBREAD

STEP 1.
Place biscuits and almonds in a food processor, pulsing until fine crumbs have formed. Add coconut, condensed milk, currants and lemon. Continue pulsing until mixture has come together. Remove to a bowl and refrigerate for at least 15 minutes.

STEP 2.
Roll teaspoons of chilled mixture into balls. Toss in extra coconut and refrigerate until required.