Rosehip toffees

Шипкови бонбони 22 681x1024 Rosehip toffees

Rosehip toffees

Ingredients for 20-22 toffees:

100 g plain biscuits
40 g butter
120 g of rosehip marmalade
1 tablespoon dark rum
5-6 drops of rum flavor
1 pinch of grated tonka bean (or bitter almond extract)

Freshly roasted and peeled hazelnuts (unsalted)
Coconut flakes


Crush the biscuits in a blender or mortar. Add the butter, rum, flavorings and marmalade. Stir and press with the back of a wooden spoon until you get a uniform, sticky and able to keep in shape consistence.

With oiled hands, shape balls with the size of a cherry, inserting a hazelnut in each one. Then wrap the toffees in coconut or sesame.

Serve the rosehip toffees slightly chilled, storing them in an airtight container in the refrigerator.

Шипкови бонбони2 681x1024 Rosehip toffees

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