Cookie salami, butter recipe

Whenever I need something sweet, quick, and uncomplicated, I think of biscuit salami. It's quite popular in the family, and since the little ones often ask for it, I've tried this recipe several times. The simple biscuits and nuts provide the perfect texture, while the butter holds it all together. It can also be adapted for fasting days by replacing the butter with margarine. Quick Info Total time: about 30 minutes (+ a few hours in the fridge) Preparation time: 20-30 minutes Cooking time: minimal, just enough to make the syrup (about 5-7 minutes) Servings: 2 large rolls (depending on how you slice it, 14-20 slices) Difficulty: easy Recipe type: quick dessert, for family or guests Ingredients 500 g simple biscuits (not too crumbly) 200 g walnuts 100 g raisins 4 tablespoons cocoa 200 g butter 200 ml milk 200 g granulated sugar 50 g coconut rum essence (to taste, about 1-2 teaspoons) Preparation method 1. Break the biscuits into small pieces by hand. Do not crush them, just crumble them so that larger pieces remain, which keep the texture of the salami. 2. Chop the walnuts fairly finely, but do not turn them into powder. It's good to feel pieces in the mixture. 3. Place the biscuits, chopped walnuts, and raisins in a large bowl. Mix them with your hands or with a large spoon. 4. In a small pot, put the milk and sugar over low heat. Stir constantly until the sugar completely dissolves and the syrup begins to thicken slightly. Do not let it boil too long; it should not thicken too much. 5. Add the butter cut into pieces directly into the hot syrup. Stir until completely melted. 6. Add the cocoa to the syrup and mix well until homogeneous. Set aside to cool slightly – just enough so it’s not hot when pouring over the biscuits, but not cold either. 7. Gradually pour the cocoa syrup over the dry ingredients. Mix well with the spoon to ensure everything absorbs evenly. You may need to adjust the liquid slightly, depending on how absorbent the biscuits are, but with these quantities, it usually isn't necessary. 8. Add the rum essence and mix once more. 9. Lay a long piece of plastic wrap on the work surface. Sprinkle the coconut on top in a thin layer. 10. Place half of the mixture in the center of the wrap and shape it into a roll, tightly rolling the wrap over the mixture. Gently squeeze the ends. 11. Repeat the procedure with the remaining mixture to obtain two rolls. 12. Refrigerate the salami for a few hours, at least 3-4, ideally overnight. It slices easiest after it has set well. Why I make the recipe often It uses simple ingredients that I usually have at home. It’s quick to make and doesn’t require baking. The kids eat it without fuss, and if I make two rolls, it lasts a few days in the fridge without drying out or changing taste. Tips and variations Tips Do not use overly crumbly biscuits or those with a lot of butter in the composition, as they disintegrate quickly when mixed. Lightly roasting the walnuts before chopping enhances their flavor. If you find the mixture too dry, add 1-2 tablespoons of warm milk. Substitutions For a fasting version, you can use margarine instead of butter and plant-based milk (soy, almond). If you don’t want raisins, they can be omitted or replaced with dried cranberries. Variations You can add finely chopped dried fruits or a bit of orange zest for a different flavor. Sometimes I’ve added a few cocoa biscuits for a more intense color. The coconut on the outside can be replaced with crushed biscuits or cocoa powder if you prefer. Serving ideas Serve cold, in slices 1-2 cm thick. It goes well with coffee or as a packed snack for kids. You can place slices on a tray with baking paper for a cleaner look. Frequently asked questions What kind of biscuits are suitable? I use simple biscuits, like popular or petit beurre. I avoid those with a lot of butter or that crumble too easily. Can I make it without nuts? Yes, but the texture and taste will change. If you have allergies, you can just use biscuits and raisins, possibly also raw sunflower seeds. How long does it keep in the fridge? It stays good for 4-5 days if well wrapped in plastic. It doesn’t dry out or stick together. Can I replace the raisins with something else? Yes, with cranberries, chopped dried plums, dried apricots, or without fruits if you don’t like them. Nutritional values The values are approximate, for a slice (about 50 g): calories: ~220 kcal fat: 12-13 g carbohydrates: 24-25 g protein: 3-4 g It is quite a rich dessert, especially due to the butter, nuts, and sugar. For a lighter version, you can reduce the sugar or use diet biscuits, but it won’t have the same taste. Storage and reheating Biscuit salami is best stored in the fridge, wrapped in plastic or in a container with a lid. It lasts 4-5 days without problems and does not need to be reheated. If you want to slice it more easily, leave it at room temperature for 5 minutes before cutting. I do not recommend freezing it, as it changes texture upon thawing.

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