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.***
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
Roughly tear any Danish pastries into bite-sized pieces and crumble up any cakes you are using.
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.
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.
Chill the mixture in the refrigerator for about an hour to firm up.
Roll into balls a bit larger than the size of a golf ball and roll in the chocolate vermicelli strands to evenly coat.
Chill again, in the refrigerator until you are ready to serve.
Rum treats will keep well for 2–3 days wrapped in clingfilm and stored in the refrigerator.
Roughly tear any Danish pastries into bite-sized pieces and crumble up any cakes you are using.
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.
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.
Chill the mixture in the refrigerator for about an hour to firm up.
Roll into balls a bit larger than the size of a golf ball and roll in the chocolate vermicelli strands to evenly coat.
Chill again, in the refrigerator until you are ready to serve.
Rum treats will keep well for 2–3 days wrapped in clingfilm and stored in the refrigerator.
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
Roughly tear any Danish pastries into bite-sized pieces and crumble up any cakes you are using.
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.
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.
Chill the mixture in the refrigerator for about an hour to firm up.
Roll into balls a bit larger than the size of a golf ball and roll in the chocolate vermicelli strands to evenly coat.
Chill again, in the refrigerator until you are ready to serve.
Rum treats will keep well for 2–3 days wrapped in clingfilm and stored in the refrigerator.
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