Wendy's Kitchen Table

These traditional rum and raisin balls are very easy and quick to make, they make great Christmas gifts and are perfect for when friends drop round during the silly season.

INGREDIENTS
250g plain sweet biscuits (use gluten free, if desired)
3 tablespoons cocoa powder
2/3 cup desiccated coconut
400g can sweetened condensed milk
1 teaspoon vanilla extract
4 tablespoons rum
½ cup sultanas
extra coconut, for coating

METHOD
In a small bowl soak sultanas in rum for 1 hour or overnight if time permits.
Process biscuits in a food processor until they resemble fine crumbs. Transfer to a bowl. Add cocoa, coconut, condensed milk, sultanas soaked in rum and vanilla extract. Mix until well combined. Form the mixture into small rounded teaspoon balls and toss in coconut to coat. Refrigerate until serving.