- 1 lb (453 g) Village cookies in pieces
- 1 lb (453 g)powdred sugar
- 2 tablespoons of cocoa
- 3/4 cup (190 mL) strong liquid coffee (lukewarm)
- 1 egg yolk
- Thoroughly grease an 8 x 8 Pyrex dish.
- Mix all the ingredients well together. If the preparation is too soft, gradually add powdered sugar and mix.
- Place in the mold. Flatten well with a spatula.
- Refrigerate for 24 hours.
- Cut into squares and place in an airtight container.