Cookie salam, butter recipe

Name: Cookie salam, butter recipe - Geta B.
Ingredients: 1 kg plain biscuits 200 ml milk 400 g sugar 2 rum essences 200 g butter half a pack of cocoa (50 g)

Dessert - Cookie salam, butter recipe by Geta B. - Recipia

I often start making the biscuit salami when I have plain biscuits that no one wants anymore or when I need a quick, no-bake dessert. I've made this recipe many times, and the proportions below work well, yielding four fairly consistent rolls. It doesn’t require special utensils, and all the ingredients are readily available. Quick Info Total time: about 3 and a half hours (includes cooling) Preparation time: 30 minutes Chilling time: 3-4 hours Servings: 4 rolls (8-12 slices per roll, depending on how thick you slice) Difficulty: easy Recipe type: no-bake dessert Ingredients 1 kg plain biscuits 200 ml milk 400 g sugar 2 bottles of rum essence (or to taste) 200 g butter half a pack of cocoa (approx. 50 g) Optional: nuts, raisins, Turkish delight – to taste Preparation method 1. Break the biscuits into pieces not smaller than 1-2 cm directly into a large bowl. Do not use a food processor, otherwise, they will turn into fine crumbs and the salami will come out too dense. 2. Put the milk in a saucepan over low heat. Add the sugar, cocoa, and rum essence. Mix well with a whisk or a wooden spoon until the sugar dissolves, and there are no lumps of cocoa left. Do not let it boil; just heat it enough to dissolve everything. 3. Pour the warm mixture over the broken biscuits. Not all at once; pour in two batches and mix with a large spoon or by hand (it’s quicker, but be careful not to burn yourself). All the biscuits should be moistened. The mixture should not be liquid, just bound together. 4. Add the butter cut into cubes or left at room temperature until soft. Mix until the butter melts and is completely incorporated into the mixture. 5. If you like, add nuts, raisins, or diced Turkish delight now. It’s not mandatory, but it adds extra texture and flavor. 6. Divide the mixture into four equal parts. Place each portion on a piece of cling film. Shape with your hands and roll tightly into a salami shape, slightly rounding the ends. 7. Twist or tie the ends well and place the rolls on a tray or plate. Refrigerate for 3-4 hours. Once chilled, they can be sliced more easily and have the right texture. Why I make this recipe often Biscuit salami is one of the most practical options for a quick, no-bake dessert. It keeps for several days in the fridge, doesn’t harden, and can be easily adapted based on what you have on hand. You don’t have to spend much time in the kitchen, and it always turns out just as good. Tips and variations Tips 1. The biscuits must be plain, not cream-filled. Popular or petit beurre types work best. 2. Mix the mixture by hand to feel if it’s too dry or too soft. If it seems too dry, add a little milk, one tablespoon at a time. 3. Use butter with at least 80% fat; margarine changes the taste and texture. 4. Let it chill for as long as indicated – otherwise, you might slice too early and it will crumble. Substitutions 1. If you don’t have rum essence, vanilla works too, but the taste won’t be as classic. 2. Butter cannot be replaced with oil or margarine without changing the result. 3. If you want less sugar, you can reduce it to 300 g, but the texture will be slightly less sticky. Variations 1. Add 100 g of roasted and chopped nuts for more texture. 2. Raisins can be slightly hydrated in rum or warm water beforehand if you want them to be softer. 3. Colored Turkish delight, cut into small cubes, gives a classic appearance and a special taste. 4. For those who want a crunchier dessert, you can also add some peanuts or almonds. Serving ideas 1. Sliced thinly, with coffee or alongside a glass of milk. 2. For kids, the slices can be rolled in coconut. 3. It works well on dessert platters alongside less sweet pastries. Frequently asked questions 1. Can I use digestive biscuits? Yes, but the texture will be different and the final taste won’t be as neutral. For the classic recipe, plain biscuits are more suitable. 2. Can I make it healthier, with less sugar? You can reduce the sugar to 300 g, but the mixture will be less bound and slightly crumbly. 3. How long does it last in the fridge? It lasts 4-5 days without problems, well wrapped in cling film. If not covered, it can pick up odors from the fridge. 4. Can it be frozen? I don’t recommend it; the biscuits become soggy, and the texture isn’t the same after thawing. 5. Can I use plant-based milk? Theoretically yes, but the taste and texture change slightly. Cow's milk gives the best result in this recipe. Nutritional values Estimation per slice (from 40 slices, based on the above recipe): approximately 170-190 kcal. Macronutrients, estimation per slice: 25 g carbohydrates, 4 g fats, 2 g protein. Total values for the recipe: approximately 7000-7600 kcal for the entire amount, depending on the biscuits and add-ins. These figures are indicative and can vary based on the type of biscuits, the amount of nuts, Turkish delight, or raisins added. Storage and reheating Biscuit salami should be stored in the fridge, wrapped in cling film, for up to 5 days. Freezing is not recommended, as the texture of the biscuits deteriorates. There’s no need to reheat it; it’s served cold, directly from the fridge. If left uncovered for too long, it may pick up odors, so ideally, you should keep it wrapped or in a closed container.

Cookie salam, butter recipe

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