Cookie salami, a childhood recipe

Name: Cookie salami, a childhood recipe - Catinca C.
Ingredients: 150 ml of water 200 g of butter 350 g of sugar 3; 4 tablespoons of cocoa 650 g of biscuits

Dessert - Cookie salami, a childhood recipe by Catinca C. - Recipia

I don't know if there's anyone who grew up in an apartment who hasn't made cookie salami at least once, on some weekend or when you didn't have an oven. I've tried various versions over the years, but I always come back to this recipe – simple, with classic ingredients. If I find regular cookies without strange flavors and good cocoa, it turns out exactly as I remember. Sometimes I add Turkish delight or nuts, other times I don't. But the base doesn't change. Quick Info Total time: about 30 minutes (+ a few hours in the fridge) Preparation time: 20-25 minutes Cooking time on the stove: 5-10 minutes Servings: 2 medium rolls Difficulty: easy Recipe type: quick dessert, no baking Ingredients 150 ml water 200 g butter 350 g sugar 3-4 tablespoons cocoa (the higher the quality, the better) 650 g plain, dry cookies (optional) pieces of Turkish delight or nuts, to taste Preparation method 1. I crumble the cookies. Half I grate or crush finely, the other half I break into larger pieces with my fingers or a rolling pin, so that there are also bigger chunks left. From all the resulting crumbs, I set aside 1-2 tablespoons for rolling at the end. 2. In a small pot, I bring 150 ml of water with the sugar to a boil. I stir occasionally until the sugar has dissolved and it starts to bubble (there's no need for a thick syrup, just a short boil). 3. I add the butter cut into pieces and stir until it completely melts. 4. I add the cocoa and incorporate it well, stirring to avoid lumps. 5. I take it off the heat and pour all the liquid over the crumbled cookies. I mix quickly to distribute evenly. If using, I also add small pieces of Turkish delight or nuts. 6. On a sheet (I usually use cling film), I evenly sprinkle 1-2 tablespoons of the reserved cookie crumbs. I place half of the mixture and roll it tightly, giving it the shape of a salami. I do the same with the rest. 7. I wrap each roll tightly in the film and tie the ends. I place it in the fridge for at least a few hours, ideally overnight. Why I make this recipe often I find it one of the easiest desserts, especially when I don't want to turn on the oven or feel like something quick. The ingredients are simple and easy to find. It keeps well, and the taste is exactly classic, without complications. Tips and variations Tips The easiest way to crumble the cookies is to put them in a sturdy bag and roll over them with a rolling pin. Leaving some larger pieces adds better texture. Use quality cocoa if you want an intense flavor, even if you have to invest a little more. After rolling, squeeze the film as tightly as possible to avoid air pockets inside. Substitutions Instead of butter, you can try margarine for a dairy-free version, but the texture and taste will change slightly. If you don't have cocoa, there's not much else that works – it’s a key ingredient for the basic flavor. You can use various types of cookies, but plain ones without extra flavors work best. Variations Turkish delight and nuts are optional – some prefer without, others add raisins, cranberries, or other dried fruits. If you want, you can roll the salami in coconut flakes instead of cookie crumbs for a different look. Serving ideas Cut into thick slices of 1-2 cm, directly from the fridge. It can be served plain, with coffee or tea. For kids, it goes well with a glass of milk. Frequently asked questions How long should it stay in the fridge? Ideally overnight, but a minimum of 4 hours is sufficient for it to firm up and cut well. What can I substitute for butter if I have lactose intolerance? Margarine can be used, but the texture and taste will not be identical. Can cookie salami be frozen? I do not recommend it – after thawing, the cookies may become too wet and lose their consistency. Which cookies are best suited? Plain, classic ones without fillings or flavors. Popular cookies, for example, work well. Can I reduce the sugar? You can try to use 50-70 g less if you don't want it very sweet. The classic recipe is quite sweet. Nutritional values Approximately, for a 50 g slice: around 200 kcal, approximately 3-4 g protein, 8-10 g fat, and 30-35 g carbohydrates. Values depend on the type of cookies and whether you add nuts or Turkish delight. It is an energizing dessert, with quite a bit of sugar and fat – portion it in moderation. Storage and reheating Cookie salami keeps very well in the fridge, tightly wrapped, for 4-5 days. It does not need reheating. If it stays longer, it may pick up smells from other foods, so I recommend keeping it in a container with a lid or tightly wrapped. If you want to transport it, you can leave it wrapped and cut it just before serving.

Cookie salami, a childhood recipe

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