Salam de biscuiți, the basic recipe

Name: Salam de biscuiți, the basic recipe
Ingredients: 500 g plain tea biscuits; 200 ml milk; 150 g butter; 100 g raisins; 100 g sugar; 2 tablespoons cocoa; 1 vial (2 ml) rum essence; 50 g desiccated coconut

Dessert - Salam de biscuiți, the basic recipe by Iolanda I. - Recipia

Salam de biscuiți, a Romanian biscuit roll, is rolled up with cocoa and raisins, with pieces of biscuit still visible when sliced. Milk and butter bind the mixture, and a fine layer of coconut coats the outside once you shape it. I like to slice it cold, into thin pieces. Preparation: 20 minutes. Cooking: 5 minutes. Resting: 180 minutes. Total time: 205 minutes. Servings: 10. Approximately 440 kcal and 6 g protein per serving.

Ingredients

500 g plain tea biscuits
200 ml milk
150 g butter
100 g raisins
100 g sugar
2 tablespoons cocoa
1 vial (2 ml) rum essence
50 g desiccated coconut

Preparation

1. Break the biscuits into pieces and put them in a bowl with the raisins. 2. Put the milk, butter, sugar and cocoa in a saucepan. Heat over low heat for 5 minutes, stirring, until the butter melts and the mixture is smooth. 3. Take the saucepan off the heat and add the rum essence. Pour the mixture over the biscuits and raisins, then mix well. 4. Sprinkle the coconut over a sheet of baking paper. Put the mixture on top, shape it into a roll and roll it in the coconut, then wrap it tightly. 5. Leave the roll in the fridge for 3 hours, until firm.

Notes

Plain, well-dried tea biscuits work best; very crumbly ones break up easily when you mix them. A thinner roll firms up faster than a thick one, so I make it a few hours before the meal. It keeps wrapped in the fridge for up to 3 days. I serve it with coffee; it brings to mind biscuits dipped in milk, but you eat it in slices. You can replace the raisins with 100 g dried cranberries; this dessert contains gluten and dairy.