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)
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.