(met net 3 bestandele)
1 pakkie Oreo koekies (heeltemal fyngedruk)
250 gr roomkaas (cream cheese) (kamertemperatuur)
Sjokolade van keuse (gesmelt)

Neem roomkaas (effe versag) en meng in by die koekie krummels.
Maak bolletjies.
Ongeveer okkerneut grote.
Pak op n bakplaat of skinkbord en plaas in die yskas vir ongeveer ‘n uur.
Smelt die sjokolade in mikrogolf of op stoof in glasbak oor kokende water.
Druk n tandestokkie in balletjie en doop in die sjokolade.
Laat afdrup en plaas op n bakplaat tot die sjokolade hard is.
Versier soos jy verkies.
Jy kan met sjojolade drizzle of terwyl die sjokolade op die balletjies nog nie gestol het nie kan jy oreo krummels of sprinkles op strooi.

These rum balls are SO much better than the dried out ones that use nuts!
These are so decadent they are like chocolate rum truffles!
Nut free and chocolate cake based!

Ingredients
1 9×13 baked chocolate cake use a mix or my cake recipe
1/2 cup dark or spiced rum or bourbon
1/4 cup sweetened condensed milk
1/3 cup chocolate sprinkles

Instructions
Crumble up the baked cake into a medium mixing bowl.
Add in the rum and the condensed milk.
Mix together until all of the ingredients are combined and the cake is now a dough that can be rolled into balls.
Roll the mixture into one inch balls, then roll the balls into the chocolate sprinkles, covering them completely.
Place the rum balls on a parchment lined baking sheet.
Freeze them individually first, then transfer to a sealed container to keep frozen.

Heavenly bites of a traditional favourite.

Preparation time: 30 minutes
Cooking time: 25 minutes
Skill level: medium
Makes about 45

Syrup Ingredients:
5 x 250 ml (1 kg) sugar
500 ml water
2 ml cream of tartar
2 ml salt
1 small piece fresh root ginger, peeled
1 small piece lemon peel
45 ml fresh lemon juice
Dough Ingredients:
625 ml (350 g) Snowflake cake wheat flour
15 ml Snowflake baking powder
3 ml salt
60 g butter or margarine
1 extra-large egg
125 ml water
15 ml fresh lemon juice
cooking oil for deep-frying

Method:
Syrup:
Combine all ingredients in a heavy-based saucepan.
Heat and stir until sugar has dissolved.
Bring to the boil and simmer for 10 minutes.
Cool.
Refrigerate, preferably overnight.
Dough:
Sift flour, baking powder and salt together.
Rub in butter with fingertips until mixture resembles breadcrumbs.
Whisk egg, water and lemon juice together.
Add to flour mixture, cut in with a knife and knead lightly to a soft dough.
Knead dough on a lightly floured surface until smooth.
Cover with plastic wrap and refrigerate for at least 1 hour.
Roll dough into heaped teaspoon-size balls.
Heat oil in a small, heavy-based saucepan.
Deep-fry balls in hot oil, turning constantly, until golden brown.
Remove from oil with a slotted spoon and immediately drop into ice-cold syrup.
Place on wire racks.
Refrigerate for a few days before serving.
Variation – Cut the dough into 6 x 9 cm strips and plait to make traditional koeksisters.
Makes about 30.