One of the kinds of candy that disappears in our country for Christmas before we light up the Christmas tree is Moroccans. It turned out that way last year, so it was necessary to bake another batch. Luckily, this candy doesn't have to be too much. The basis is cream and decorated with chocolate frosting.
For Moroccans you need
250ml whipped cream
60g sugar crystal
40g plain flour (we've tried wholegrain rye and it's good)
100g roziins
100g candied fruit
100g chopped almonds or nuts
chocolate frosting or cooking chocolate
How to do it
Whisk with sugar and flour slowly to a thick gruel so that it does not burn. Then stir in the chopped nuts, candied fruit and rinsed raisins. Mix well. On baking paper with a spoon from the mass make piles, which smooth on the patties. Bake or, rather, dry in the oven at 150 °C until they are golden. Make sure they don't get baked from below, then they're bitter. After bake, you can icing from the underside with chocolate frosting or melted chocolate. Store them in a tin box and refrigerate. It lasts up to a month.
And if you are interested in the candy in the photo next to the moroccan, we will be happy to share with you a recipe for honeyballs.