Let's continue the Moroccan Cookie Series with this super easy, no-bake, moon shaped cookies :-)
- 350 grams of plain butter or digestive biscuits
- 2 tablespoons of apricot jam
- 1 can of sweetened condensed milk (may not use the entire can)
- Unsweetened cocoa powder
1- Break the biscuits into pieceS, then use a food processor to grind them into a fine powder.
2- In a large bowl, place the biscuit powder, apricot jam, and some of the condensed milk. Mix.
3- Keep adding the condensed milk little by little and mixing with your hands until you can roll the cookie mixture in a smooth ball.
4- On a flat surface, using a rolling pin, flatten the cookie dough and start shaping the cookies. Use the edge of a round cookie cutter to shape the dough into moon crescents.
5- Roll each cookie in unsweetened cocoa powder, and that’s it!
6- You can keep these cookies for up to 3 weeks in an airtight container. Bon appetit.