The sitni kolač with the funny name, Svekrvino Oko or “mother-in-law’s eye” is a vegan truffle that’s usually served alongside other delicious smaller cookies on dessert displays and on cookie trays. It’s one of my favorite cookies during Lenten days because it’s soft, has a creamy consistency, and incorporates one of my childhood favorites: Plazam Keks!

This is a really simple dessert and yields plenty of individual pieces. You can slice each truffle in half or into 4 equal slices. The magic happens when they are sliced and the center is revealed. An eye shape! The stuffed fig is surrounded by a layer of cookie/biscuit and chocolate, making for an impressive display. To truly make this recipe (and other vegan recipes) vegan, I use margarine instead of butter. I always prefer to use butter in my baking but for recipes such as this, I of course make an exception.

When choosing your figs, always pick the unsweetened kind. This recipe calls for plenty of sugar so no need to worry that it won’t be sweet enough. In addition, to make this truly vegan, look for Plazma Keks or Lane Biscuits as it’s known in the US, that’s labeled “posno”.

I hope you decide to add this delicious traditional cookie to your next cookie platter. If you’d like to make more cookies to go along with this one, check out the dessert section. If you’re looking for more vegan recipes, check out the vegan/posno section as well!

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Svekrvino Oko/”Mother-in-law’s Eye” Cookie

Recipe by The Balkan HostessCourse: DessertCuisine: Balkan, Serbian

Servings

servings

Prep time

minutes

Cooking time

minutes

Chill time

hours

A fun, interesting vegan recipe, perfect for any occasion.

Ingredients

3/4 cup (160 ml) water
3/4 cup (150 g) sugar
1 stick (113 g) margarine
1/2 bar (50 g) baking chocolate/Čokolada za kuvanje
12 unsweetened, dried figs
3 cups (300 g) ground vegan/posno Plazma Keks/Lane Biscuits
12 walnut halves
Topping
Ground walnuts for rolling

Directions

Place the dried figs in a bowl and cover them with hot water. Set the bowl aside and let the figs soften while you prepare the filling.
In a saucepan, add the water and sugar and cook on medium-high heat stirring occasionally until the liquid comes to a boil and all the sugar has dissolved.
Once the liquid boils, add in the margarine and chocolate. Keep stirring until everything has melted. Remove from heat and add in the Plazma Keks/Lane Biscuits. Stir to incorporate all ingredients and set aside to cool to room temperature.
While the mixture is cooling, drain the figs and carefully make an opening. If there is a stem, remove the stem and widen the hole at the top.
Place 1 walnut half in each fig and set aside.
After stuffing all of the figs, take your cooled chocolate mixture and spoon our a generous spoonful. Press it flat in your hand and place the stuffed fig in the middle. Then, gently fold up the sides to cover the fig. If needed, add a little bit more mixture. Roll into a smooth ball and then roll each ball in ground walnuts.
Set the finished ball on a plate or platter and repeat with the remaining figs. After all are complete, cover with plastic wrap and chill in the refrigerator for at least 2 hours.
To serve, slice each ball in half or into 4 equal wedges. Refrigerate any leftovers until ready to serve.