Step 1

Add the tea biscuits to a sealable plastic bag or to the bowl of a food processor. If using a bag, crumble the tea biscuits by using your hands, or with the help of a rolling pin until the cookies are finely crushed. If using a food processor, pulse the cookies until finely crushed into pea-sized crumbles.

Step 2

In a large bowl add the crushed tea biscuits, melted butter, sugar, cocoa powder, vanilla extract and salt. Mix until evenly combined.

Step 3

Add the milk and combine the mixture with your hands until it feels slightly moist and easily holds together when formed into a ball. If it is still crumbly or dry, add more milk, 1 Tablespoon at a time.

Step 4

Scoop out about a tablespoon of the mixture and roll it into a 1-1½-inch ball.

Step 5

Add sprinkles (or shredded coconut) to a small dish, and roll each ball in the sprinkles, lightly pressing the ball into the toppings. Transfer to a plate or tray, and place in the refrigerator for at least 1 hour.

Step 6

Once chilled, the kadorei shokolad are ready to serve.