Rum balls are small, no bake sweet treats made from crushed biscuits or cake crumbs mixed with cocoa, coconut, condensed milk and a splash of rum (or my preferred of baileys), rolled into bite sized spheres and often coated in coconut, chocolate sprinkles or icing. They’re dense, richly flavoured and beloved as an easy festive confection. While variations exist across Europe and North America, rum balls are widely associated with Central and Northern Europe, particularly Germany (where similar treats like Rumkugeln are traditional) and Denmark, and they became especially popular in English speaking countries such as Australia and New Zealand as a common homemade or shop bought Christmas sweet, spreading further through British colonial influence and mid 20th century cookery books.