Israeli aunt balls

Ingredients for 1 servings:

• 2 cups of biscuits, butter biscuits (crumbled), whole approx. 1 package
• ½ cup milk
• 5 tbsp rum, maybe a little less
• ½ cup sugar
• 70 g margarine or butter
• 200 g desiccated coconut, ground nuts or chocolate sprinkles

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

similar to rum balls

First, crush the butter cookies, ideally with a food processor or, if you prefer a coarser crumb, just with a fork. Transfer them to a large bowl and gradually mix in the remaining ingredients. If the dough is too dry, add a little more milk (not too much, or it will stick to your hands). The dough should have the consistency of spreadable margarine so that it can be formed into small balls later. Once all the ingredients are combined, let it rest in the refrigerator for about 2 hours to allow the flavors to blend. Then, shape the dough into small balls (I like to use two small teaspoons, but you can also use your hands) and roll them generously in desiccated coconut or something similar. Done! My Israeli host mother told me this recipe, and I had to share it with my friends the first time I tried it here in Germany, because it’s simply addictive!