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Recipe: Rum Treats

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winter
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Preparation Time5 MINUTES

Cooking Time0 MINUTES

Resting Time60 MINUTES

Serves10-15

LevelEasy


ingredients

500g leftover Danish pastries and/or cake – ideally mixture of both

2–3 tablespoons good quality raspberry jam

100g icing sugar (add less if your cakes are a really sweet variety)

100g softened butter

2 tablespoons cocoa powder

Vanilla essence

2–3 teaspoons rum extract or essence (I use quite a concentrated one – you may need to add a bit more, as you want it to have a good punchy flavour)

A handful of oats (optional)

Dark or light chocolate

Vermicelli strands, to decorate

1

Roughly tear any Danish pastries into bite-sized pieces and crumble up any cakes you are using.

2

In a stand mixer using the paddle attachment or in a food processor, blend the shredded and crumbled pastries and cakes with the rest of the ingredients (apart from the oats and the chocolate vermicelli) until evenly mixed. Alternatively, you can do this by hand with a wooden spoon in a mixing bowl, but it will take longer.

3

Taste the mixture – it may need more cocoa powder, rum extract or even icing sugar. Because this is made with leftovers, the taste will vary a bit. If you feel it needs more texture you can add a handful of oats.

4

Chill the mixture in the refrigerator for about an hour to firm up.

5

Roll into balls a bit larger than the size of a golf ball and roll in the chocolate vermicelli strands to evenly coat.

6

Chill again, in the refrigerator until you are ready to serve.

7

Rum treats will keep well for 2–3 days wrapped in clingfilm and stored in the refrigerator.

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This recipe arrived at Khoollect from the pages of ‘Scandikitchen: Fika & Hygge‘, by author and co-owner of Scandikitchen, Brontë Aurell.

‘A true ‘waste not want not’ treat. Every Danish bakery has loads of cakes that are, like these romkugler or rum balls, basically made from leftover pastries. It makes a lot of sense for bakers to find ways to use their leftovers in really delicious ways. It is best to avoid using leftovers containing raisins or strong flavours, as these will come through in the end result. I usually use a cinnamon swirl or two, some sponge cake and maybe some chocolate cake or a muffin. I do have the advantage of always having plenty of leftover pastries around, but you can freeze bits and just defrost and make this when you have enough.’

Rum Treats

Preparation Time5 MINUTES

Cooking Time0 MINUTES

Resting Time60 MINUTES

Serves10-15

LevelEasy


ingredients

500g leftover Danish pastries and/or cake – ideally mixture of both

2–3 tablespoons good quality raspberry jam

100g icing sugar (add less if your cakes are a really sweet variety)

100g softened butter

2 tablespoons cocoa powder

Vanilla essence

2–3 teaspoons rum extract or essence (I use quite a concentrated one – you may need to add a bit more, as you want it to have a good punchy flavour)

A handful of oats (optional)

Dark or light chocolate

Vermicelli strands, to decorate

1

Roughly tear any Danish pastries into bite-sized pieces and crumble up any cakes you are using.

2

In a stand mixer using the paddle attachment or in a food processor, blend the shredded and crumbled pastries and cakes with the rest of the ingredients (apart from the oats and the chocolate vermicelli) until evenly mixed. Alternatively, you can do this by hand with a wooden spoon in a mixing bowl, but it will take longer.

3

Taste the mixture – it may need more cocoa powder, rum extract or even icing sugar. Because this is made with leftovers, the taste will vary a bit. If you feel it needs more texture you can add a handful of oats.

4

Chill the mixture in the refrigerator for about an hour to firm up.

5

Roll into balls a bit larger than the size of a golf ball and roll in the chocolate vermicelli strands to evenly coat.

6

Chill again, in the refrigerator until you are ready to serve.

7

Rum treats will keep well for 2–3 days wrapped in clingfilm and stored in the refrigerator.

SHOW MORE
SHOW LESS

This recipe arrived at Khoollect from the pages of ‘Scandikitchen: Fika & Hygge‘, by author and co-owner of Scandikitchen, Brontë Aurell.

‘A true ‘waste not want not’ treat. Every Danish bakery has loads of cakes that are, like these romkugler or rum balls, basically made from leftover pastries. It makes a lot of sense for bakers to find ways to use their leftovers in really delicious ways. It is best to avoid using leftovers containing raisins or strong flavours, as these will come through in the end result. I usually use a cinnamon swirl or two, some sponge cake and maybe some chocolate cake or a muffin. I do have the advantage of always having plenty of leftover pastries around, but you can freeze bits and just defrost and make this when you have enough.’

Rum Treats

1

Roughly tear any Danish pastries into bite-sized pieces and crumble up any cakes you are using.

2

In a stand mixer using the paddle attachment or in a food processor, blend the shredded and crumbled pastries and cakes with the rest of the ingredients (apart from the oats and the chocolate vermicelli) until evenly mixed. Alternatively, you can do this by hand with a wooden spoon in a mixing bowl, but it will take longer.

3

Taste the mixture – it may need more cocoa powder, rum extract or even icing sugar. Because this is made with leftovers, the taste will vary a bit. If you feel it needs more texture you can add a handful of oats.

4

Chill the mixture in the refrigerator for about an hour to firm up.

5

Roll into balls a bit larger than the size of a golf ball and roll in the chocolate vermicelli strands to evenly coat.

6

Chill again, in the refrigerator until you are ready to serve.

7

Rum treats will keep well for 2–3 days wrapped in clingfilm and stored in the refrigerator.

SHOW MORE
SHOW LESS
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