Home > Eat > Recipe > Recipe: Rum Treats

Recipe: Rum Treats

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

autumn
snacks
winter
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

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 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

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

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
Profile Photo
WRITTEN BY:
Sami Sharaf

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Sami Sharaf

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Sami Sharaf

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

You must be logged in to post a comment.

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

autumn

MORE RECIPES WITH autumn

snacks

MORE RECIPES WITH snacks

winter

MORE RECIPES WITH winter

instagram

join us on instagram

instagram

join us on instagram

Out Now!

Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

Skip to toolbar