Cooking Estonian: moorapallid

Cooking Estonian: moorapallid Yesterday was Estonia's Independence Day, celebrating the declaration of independence in 1918. Traditionally I would have cooked something Estonian to mark the occasion (like barley porrige or curd cheese patties or something with kama or maybe a fancy sandwich cake). But as my flu dragged on until much longer than I had hoped (I guess eating ice-cream to cool down the body temperature and soothe the sore throat was maybe not such a good idea after all:), I hadn't done any shopping for almost a week, so no proper cooking either.

Instead I share with you a recipe for a popular sweet at Estonian children's parties. Not exactly a healthy snack, granted, but perfectly acceptable every now and then. I imagine these would look quite nice next to the slightly healthier kama & mascarpone truffles. Make sure you don't put liqueur into the truffles if you're catering for kids though. Or - if you're catering for adults only - feel free to add some rum to the biscuit balls.

Cocoa & biscuit balls
(Moorapallid)



180-200 grams of crumbly biscuits
50-75 grams sugar
2 Tbsp cocoa powder
150 grams jelly candies, chopped
100 grams of butter, melted

Crumble the biscuits into a bowl.
Add the sugar, cocoa and chopped jellies.
Add the melted butter and mix thoroughly.
Put into the fridge to cool and harden a little.
Form the mixture into small balls, roll in cocoa powder and keep in the fridge until serving.