Kekszgolyó

Ingredients

• 14⅛ ozplain biscuitsfinely ground or crushed
• 5¼ ozpowdered sugaradjust to the sweetness of biscuits and cocoa
• 3 tbspcocoa powderunsweetened
• 4¼ ozmargarinesoftened or melted; butter or coconut fat also work
• ½ cupmilkadd gradually until the mixture holds together
• 1¾ ozdesiccated coconutfor rolling
• 2 tbsprumor a few drops of rum extract (optional)
• ½ cupcoffeeblack, to moisten the mixture (optional)
• 1¾ ozjamtart, e.g. apricot or sour cherry (optional)
• 1¾ ozwalnutsground, in the mixture or for rolling (optional)
• 3½ ozdark chocolatemelted, for dipping (optional)
• coloured sprinklesfor rolling or sprinkling (optional)
• 1¾ ozAlmondsblanched and skinned, one pressed into each ball (optional)

Method

1. Crush the biscuits finelyGrind the plain biscuits finely, or put them in a bag and crush them with a rolling pin into fine crumbs. The finer the crumbs, the smoother the mixture will be.
2. Work in the fatSoften or melt the margarine (or butter or coconut fat) and work it thoroughly into the biscuit crumbs.
3. Add sugar, cocoa and extrasStir in the powdered sugar and unsweetened cocoa powder. If you like, this is the moment to add rum or rum extract, black coffee, a tart jam such as apricot or sour cherry, and ground walnuts. How much sugar you need depends on how sweet your biscuits and cocoa are, so taste as you go.
4. Knead in the milkPour in the milk a little at a time and knead everything by hand into a mouldable, fairly dry mixture. It should hold together without being sticky.
5. Chill the mixtureCover the mixture and let it firm up in the fridge for about 30 minutes.
6. Shape and fill the ballsRoll the mixture into small balls, ideally with slightly damp hands. If you want a filling, press a blanched, skinned almond into the centre of each ball and roll it round again.
7. Coat the ballsRoll the balls in desiccated coconut, ground walnuts or coloured sprinkles, or dip them in melted dark chocolate, then leave them to set on a rack or on baking paper.
8. Store somewhere coolKeep the finished kekszgolyó somewhere cool until you serve them.

Tips and variations

For a grown-up version, add rum, coffee and nuts to the mixture, tuck a rum cherry or a rum-soaked prune into the middle, and finish by dipping the balls in melted chocolate. Another version uses oat biscuits and coffee in the mixture, with a blanched almond at the centre. You can also roll the mixture out, cut out hearts and dip them completely in chocolate. Another take: scald semolina with hot milk, margarine and almond extract, let it cool, then knead it together with the biscuits. For a sugar-free version, swap the biscuits for a special flour and bind it with jam, coconut fat and water. They taste best well chilled, set out in little paper cases on a plate.