Ingredients
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2 cups gluten-free vanilla shortbread, crumbs (Just whirl the Gluten Free shortbread around in your food processor until it is reduced to fine crum)
3 cups powdered sugar (you may need more)
1 cup walnuts, reduced to crumbs in the food processor
1/2 cup almonds, reduced to crumbs in the food processor
1/4 cup good quality unsweetened cocoa powder
1/4 cup good quality dark rum
1/2 cup semi-sweet chocolate chips
1/3 cup canned milk
2 teaspoons rum extract
powdered sugar, for rolling the rum balls
Preparation
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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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