RUM BALLS ~ RUM KUGELN
Double Batch INGREDIENTS:30 dkg rolled oats - small flake
50 dkg icing sugar
25 dkg freshly ground walnuts
4 pkgs Dr. Oetker vanilla sugar
4 tsp cocao
25 dkg butter unsalted
4 squares (28 g.) semi-sweet chocolate - melted
1/2 cup or
125 mL - Stroh Rum 80 proof
Red Maraschino
Cherries - 1 large tub from Bulk Barn (1 L tubs)
400 g real dark chocolate streusel / shot /hail - large
box
If dough very moist, then double amount of streusel needed DIRECTIONS:
Drain maraschino cherries & set aside.
Keep cherry juice to add to dough if it gets too dry.
Put streusel in shallow bowl.
Weigh out ingredients.
Grind walnuts. If following original recipe, grind oats as well.
In a large bowl, mix dry ingredients.
Add softened butter and crumble in a bowl.
Melt chocolate. In microwave - for 4 squares - 30 seconds - stir then
another 30 seconds.
Add to mixture & knead.
Add rum to taste - till moist.
Take a small amount of dough in palm of hand & flatten.
Place drained cherry in the middle of batter, close up into a ball.
Roll between hands till sealed & smooth.
Roll immediately in streusel and then place into wax paper lined cookie
tin.
OPTIONS:
Use sweetened fine shredded coconut as coating.
Use 1/2 semi-sweet and 1/2 dark bitter chocolate
Use juice from maraschino cherries rather than rum
NOTES:
DeRyter chocolate hail - imported Dutch Chocolate
- Dutch Treats 15 Holland Street E. Bradford 905-775-6763
- Vince's Fine Foods 130 Davis Drive Newmarket
905-895-5571
Dr. Oetkers vanilla sugar - European deli, Bulk Barn
SOURCE: Mutti Berndl
Single Batch INGREDIENTS:
15 dkg rolled oats - small flake
25 dkg icing sugar
12 1/2 dkg freshly ground walnuts
2 pkgs Dr. Oetker vanilla sugar
2 tsp cocao
12 1/2 dkg butter unsalted
2 squares (28 g.) semi-sweet chocolate - melted
1/4 cup or 65 mL - Stroh Rum 80 proof
Red Maraschino
Cherries - 1/2 large tub from Bulk Barn (500 mL tub) 200 g real chocolate streusel / shot
/hail
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