Some love them, some hate them. You can hear horror stories about the process of making them, but are they true? It probably depends on the recipe but they are generally a kind of leftover sweet. I make them, too. I use leftover muffins, truffles, brownies, etc. I mix them with shredded coconut, nuts, biscuits – there’s a lot of freedom here. Something with a distinct flavour is a must – lemon juice or flavoured alcohol for an adult version. You can buy them in shops in the form of a square on shortcrust pastry or as rather big balls covered with chocolate. That’s how I like them best.
Ingredients
Pastry
• ½ kilo ready-made cake or biscuits (muffins, brownie etc.)
• 1 cup shredded coconut
• 1 cup raisins
• ½ cup finely chopped nuts of any kind
• 1 cup crumbled crispy biscuits
• Flavoured alcohol of any kind (for the adult version), amount dependent on the volume
• 2–3 tablespoons of blackcurrant jam
• Juice and zest from 1 lemon
Icing
• 100 grams dark chocolate (minimum 70% cocoa solids)
• 1 teaspoon coconut oil
Directions
Dough
- Crush the biscuits carefully with your hands to make a homogenous mixture. Add nuts, coconut, lemon juice and zest, raisins, alcohol, and jam to make a clay-like dense mix similar to truffle mixture.
- Put in the refrigerator for 1 hour.
- Then make balls the size of a big walnut or bigger. Put them on baking paper.
Icing
- Melt the chocolate and coconut oil in a water bath.
- Put the balls in the icing one by one. Turn them over with a fork and move onto baking paper.
- Put the balls in a refrigerator for 2 hours until the icing sets.
Tips
• The best alcohol to add is sour cherry vodka or rum.
• After covering the bajaderki with chocolate you can sprinkle them with shredded coconut or finely chopped nuts.
• They look best served in little paper cups.
Servings: 25 balls
Time: 20 minutes preparation + 2 hours for cooling
Mazurek with chocolate cream