Coconut snowballs

Whizz the rich tea biscuits and almonds in a food processor until finely ground. Add the icing sugar and orange zest, then pulse until combined.

In a small bowl, combine the rum with the golden syrup and, with the motor running, pour the liquid into the biscuit mixture in the food processor and continue to blend until just moist.

Using a tablespoon as your measure, roll the mixture into 20 balls. Leave to set on a baking sheet.

Melt the white chocolate in a bowl in the microwave on low power. Microwave at 30-second intervals to ensure the chocolate does not burn.

Place the coconut in a separate small bowl. First dip the balls in the melted white chocolate, then in the coconut to cover. Return to the baking sheet and, once all the balls are covered, place in the fridge for at least 2 hours to set.