Biscuit salam recipe with Turkish delight, nuts, and raisins
I don't know how it happens, but every time I start making this cookie salami, I remember that time I spilled the stuff on the floor and the kids ran around the house with sticky bits everywhere. At first, I tried to be neat, to cut everything nicely, to have everything prepared "by the book," but it doesn't work like that with this dessert. There's mess on the table, on my hands, on the cutting board, everywhere. And it doesn't even bother me; it seems to be part of its charm. Not to mention that the first time I forgot the stuff and only added it at the end; it wasn't bad, but I wouldn't recommend it. Anyway, I make it about twice a month because it doesn't last long — I don't know how it disappears; I suspect it doesn't even make it to the fridge sometimes. I won't keep you long: if you start now, you'll have it ready in about an hour and a bit. The preparation takes about 30-40 minutes, especially if you're not patient when cutting the stuff (I'm not). Then it needs to chill for at least an hour to set properly, but who really waits that long? From these amounts, you can make a solid salami that comfortably serves eight people or… three foodies, if it's a bad day. Difficulty-wise, it's around the level of "be patient and don't get annoyed when it sticks to your hands," so it's not hard, but it can be a bit of a hassle. Why do I make it often? Simple: you don't need an oven, you can find the ingredients anytime, it lasts for several days if it lasts that long, and it goes with anything – in the morning with coffee, as a dessert after a meal, in lunchboxes, or when the kids come home with their friends after school. And if you want something sweet but don't feel like baking, this has been my go-to for years. Alright, let me tell you how I make it and what I use. Petit biscuits — 500 grams, the plain kind, without cream or anything extra (I've tried it with butter biscuits, and it was too rich, wouldn't recommend it). Stuff — 400 g, the more colorful, the better, as it looks nice when cut. I tried putting less, but it doesn't seem as cheerful. Raisins — 150 g, seedless (I once ended up with some that had seeds, and that was not pleasant). Nuts — 150 g, I break them by hand to have bigger pieces for a nice crunch. Sugar — 250 g, I usually put 1-2 tablespoons less, but it depends on how sweet the biscuits are. Margarine — 150 g, I've tried it with butter; it comes out creamier, but if you want a vegan version, margarine is definitely the way to go. Vanilla sugar, two packets, don't skip this; it really makes a difference in flavor. Rum essence — 1 small bottle, but make sure it's good quality, not the chemical-smelling kind. Cocoa powder — 4 tablespoons, make sure it's the real deal, not some cheap stuff. Water — 250 ml (tap water is fine). For decoration, grated coconut (the amount varies; I usually put about 50 g, but you can use less or none if you don't like it). 1. I always start with the biscuits. I put them in a large bag and crush them with a rolling pin. They shouldn't be powdery, but not huge chunks either; you want to feel them when chewing, but you don't want the salami to fall apart when rolling it. 2. The stuff… that's where the fun begins. I cut it into cubes the size of my pinky nail so they don't stick too badly. If you're patient, you can dust them with a bit of powdered sugar to keep them from sticking together, but I rarely do that. 3. I break the nuts by hand, not chop them with a knife — it seems more rustic this way and feels better in the mix. 4. I add the raisins as they are; if they're too dry, I leave them in warm water for 10 minutes, but it's not a must. 5. Now comes the part that requires attention: in a small pot, I put the sugar and water to boil. When the sugar starts to dissolve, I add the margarine cut into pieces. I stir until it melts well. Once it's well mixed, I take it off the heat and add the cocoa and vanilla sugar, mixing quickly to avoid lumps. The rum essence goes in after it cools for 2-3 minutes, not directly into the hot mixture, or the flavor will dissipate. 6. In a large bowl, I mix the biscuits, nuts, stuff, and raisins. I pour this syrup over and mix with my hands (I wear gloves; otherwise, I get covered from head to toe, but everyone has their pleasures). 7. Now check how moist the mixture is: if it's too dry, add 2-3 more tablespoons of water; if it's too soft, throw in a handful of crushed biscuits. I've had it turn out too soft before; it was hard to roll, but nothing was lost. 8. I divide the mixture in two, place it on a sheet of plastic wrap sprinkled with coconut, roll it tightly like a log, trying not to leave any air pockets because they'll show when you cut it. 9. Into the fridge for at least an hour, two if you have the patience. The longer it sits, the better it cuts. 10. Cutting — with a knife dipped in warm water; otherwise, it sticks like crazy. I prefer slices that are about 1 cm thick. Practical Tips If you pour the mixture over the biscuits while it's too hot, they get too soggy and turn into mush; you can only add more biscuits. It's better to pour the warm syrup, not boiling hot. When rolling, don't pull too hard on the wrap, or it will tear; it's better to roll slowly and press the edges well like those homemade candies. And don't overdo it with the rum: if you use the whole bottle, it might sting your nose when you eat it. It's happened to me. Ingredient Substitutions You can skip the stuff if you don't have it or don't like it; just use chopped chocolate instead, or just raisins and nuts. The biscuits can be replaced with gluten-free ones if needed, but they should be crunchy, not cream-filled. If you want less sugar, use half and make up the rest with dried fruits like cranberries or prunes (I've done it, and it turned out interesting). For vegans or during fasting: definitely margarine, not butter, but also check that the biscuits don't contain eggs. Recipe Variations Some people add cranberries, dried fruits, apricots, or even candied ginger (I've tried it, but I didn't really like it). You can also add hazelnuts or almonds, roughly broken. If you're in the mood for something different, add a little grated orange peel. I've also seen it made with melted chocolate instead of some of the margarine — it comes out more intense but not very different in texture. Serving Ideas I cut it into slices and arrange it on a plate with lots of grated coconut; it looks really nice. It goes well with coffee or tea, some eat it with cold milk, and I've heard of serving it with vanilla ice cream on top (I haven't tried it, but it sounds interesting). If you have guests, you can dip half in melted chocolate and then roll it in crushed nuts; it looks spectacular, but it's more work. For kids, you can sprinkle powdered sugar on top, but I prefer coconut since it doesn't stick to your fingers as much. Frequently Asked Questions 1. If I don't have the stuff, can I still make the recipe? Yes, you can easily replace it with more raisins, nuts, or other dried fruits. However, the stuff gives a unique chewy texture and nice colors when cut. 2. Can I use a different type of biscuit? You can, but they should be dry and not too sweet. I've tried digestive biscuits — it turns out denser, but it's fine. With butter biscuits, as I said, it might turn out too rich if you use a lot of margarine or butter. 3. Can it be made without margarine or butter? You can substitute it with coconut oil (it gives an interesting flavor, but don't use too much as it can be overpowering) or banana puree if you want it to be more diet-friendly, but the texture will be a bit stickier and softer. I've tested it; it's not bad, but it won't hold together as well. 4. Does it freeze if I put it in the freezer? Yes, but it's not necessarily recommended. The texture changes and becomes crumbly upon thawing. If you want to keep it longer, it's better to store it in the fridge, well-wrapped in plastic, for up to a week. 5. What should I do if it seems too sweet? Reduce the sugar, add more cocoa, or combine it with more tart fruits (cranberries, apricots). Taste the syrup before pouring it over the biscuits and possibly add more water to tone down the sweetness. Nutritional Values (approximate) One slice (about 50-60 g) has around 180-220 calories, depending on what and how much you put in. From the above recipe, you get about 14-16 large slices. Predominantly carbohydrates (sugar and biscuits, of course), with fewer proteins (about 2-3 g/slice from the nuts), and fats about 8-10 g/slice (from margarine/butter and nuts). If you add too much coconut or almonds, you increase the fats. It's not the dessert with the best nutritional values, but you're not eating the whole log by yourself (I hope!). For kids, it's not the healthiest daily option, but as an occasional treat, it's fine. Plus, you can control the sugar if you want it to be lighter. How to Store and Reheat I wrap it tightly in plastic wrap and then put it in the fridge. It keeps well for a week if not eaten in the meantime. If it gets dry at the ends (very rarely for me), I cut off the ends and snack on them; they seem even better. I don't recommend leaving it at room temperature for more than a few hours, or it will get soft and lose its shape. It doesn't need reheating; it's meant to be eaten cold — if you really want to try, let it sit for 15 minutes at room temperature before cutting it so the slices don't crack. For lunchboxes, put it in an airtight container with parchment paper between slices to keep them from sticking together. That's the story of cookie salami at my house. It doesn't pretend to be fancy, but it disappears every time.
Ingredients
- Biscuit Salam Recipe 500 g petit biscuits 400 g Turkish delight 150 g raisins 150 g walnuts 250 g sugar 150 g margarine 2 vanilla sugars 1 rum essence 4 tablespoons cocoa
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