My Divine Rum Balls...Gluten Free - cooking recipe

Ingredients

350 g condensed milk (skim works fine)
175 (200 g) packets of orgran outback animals biscuits (or any other sweet gluten free biscuit)
1/2 cup almonds (crushed or ground)
1/3 cup sultana
1/4 cup rum (or to taste)
1/3 cup cocoa
1/3 cup coconut

Preparation

Place sultanas and rum in a bowl to the side.
Crush biscuits either in food processor or in two zip lock bags with a rolling pin--not to fine.
Add condensed milk, almonds, cocoa, coconut and sultans mix.
Stir.
If mix is sloppy or too gooey, add some more cocoa and coconut.
Mix should be sticky but manageable.
Roll into desired size balls and roll in chosen topping.
Set in fridge for at least an hour.
Place in airtight container.