1 cup soft brown sugar
1 ½ tsp maple syrup
1 tsp rum essence
1 cup Griffin's Choc Thins (Crushed)
1 cup hazelnuts, roughly ground
Cocoa powder for dusting
1. Add sugar, maple syrup and rum essence together to form a paste.
2. Add this mixture to the crushed biscuits and hazelnuts and mix thoroughly.
3. Roll into balls using wet hands.
4. Dust with cocoa. Refrigerate.
Griffin’s, New Zealand’s favourite biscuit bakers, has been delighting Kiwis' taste buds for over 150 years. Whether it is a seriously dunkable Gingernut or a truly indulgent ToffeePop, everyone has a favourite Griffin’s bikkie.View Our Range