Gluten Free Holiday Rum Balls

Name: Gluten Free Holiday Rum Balls
Prep time: 35 min
Total time: 35 min
Yield: 35 Rum Balls, 12 serving(s)
Ingredients: 473.18 ml gluten-free vanilla shortbread, crumbs (Just whirl the Gluten Free shortbread around in your food processor until it is reduced to fine crum); 709.77 ml powdered sugar (you may need more); 236.59 ml walnuts, reduced to crumbs in the food processor; 118.29 ml almonds, reduced to crumbs in the food processor; 59.14 ml good quality unsweetened cocoa powder; 59.14 ml good quality dark rum; 118.29 ml semi-sweet chocolate chips; 78.78 ml canned milk; 9.85 ml rum extract; powdered sugar, for rolling the rum balls

Submitted by Sylvan Green

"I was missing one of my favorite Holiday treats due to it usually being made with vanilla wafers which contain Gluten and I can't have that so I tinkered around with my recipe and came up with these. They taste wonderful and none of my family guessed they were Gluten Free! Just make sure you add the Rum a little at a time, you don't want your dough to be too runny. I'm going to try dipping some in chocolate too."

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Ready In:: 35mins
Ingredients:: 10
Yields:: 35 Rum Balls
Serves:: 12

ingredients

473.18 ml gluten-free vanilla shortbread, crumbs (Just whirl the Gluten Free shortbread around in your food processor until it is reduced to fine crum)
709.77 ml powdered sugar (you may need more)
236.59 ml walnuts, reduced to crumbs in the food processor
118.29 ml almonds, reduced to crumbs in the food processor
59.14 ml good quality unsweetened cocoa powder
59.14 ml good quality dark rum
118.29 ml semi-sweet chocolate chips
78.78 ml canned milk
9.85 ml rum extract
powdered sugar, for rolling the rum balls

directions

Melt semisweet chips along with canned milk in the microwave on low-med or setting 5 for approximately 45 seconds or until chips can be gently stirred into the milk. set aside.
Mix all the dry ingredients together well.
add the rum a little at a time until everything makes a stiff dough.
You may need more rum, just add until it's the right consistency. Like play dough.
Add melted chocolate mixture and rum extract and mix well.
Rum Ball dough should be stiff yet pliable.
Roll into teaspoon sized balls and coat with powdered sugar. put into small papers and store covered in the fridge for at least 3 days to let flavors mellow, then just before serving, roll in more powdered sugar.
These freeze well. Just freeze on a cookie sheet and store in a freezer bag for up to 4 weeks.

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RECIPE SUBMITTED BY

Sylvan Green

3 Recipes

I love to cook and bake and discovered I had Celiac disease one year ago. What a change I had to make! I also found out Peanut Butter and soy and some dairy was no longer on my "can eat" list. I have learned through trial and error to make new foods such as Gluten free bread that is actually not half bad. I have fun learning new ways to cook Gluten Free. I am "famous" in my family for my chicken Enchiladas and family-style Tamale pie.

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