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  • Sep 17th 2021
  • 0 comment


  • 250g scotch finger biscuits
  • 3 tbsp (25g) dark cocoa
  • 2⁄3 cup (45g) desiccated coconut
  • 3⁄4 cup sweetened condensed milk
  • 1⁄2 tsp vanilla extract
  • 11⁄2 tbsp dark rum
  • 1⁄4 cup raisins
  • 80g dark cooking chocolate, roughly chopped


Create your mix:

  1. Fit the KitchenAid 13 cup food processor bowl with the multipurpose blade.
  2. Add the biscuits, cocoa and coconut to the bowl. Process on speed 1 for 3 seconds.
  3. Add the condensed milk, vanilla, rum and raisins and process until well combined.
  4. Remove mixture to a mixing bowl and refrigerate covered for 2 hours or until firm.


To decorate:

  1. Place chocolate in a heat proof bowl over a saucepan of simmering water, stir occasionally until melted and smooth.
  2. Using two small forks, place the balls one at a time into the chocolate and toss to lightly coat. Remove, lightly drain off excess chocolate and place on the tray.