breakfast,  cookies,  desserts

Biscuit salami recipe (video)

Absolutely delicious and incredibly easy to make, this biscuit salami makes the perfect snack or dessert! This is a very popular Romanian dessert, made with biscuits and cocoa syrup. This biscuit salami recipe calls for simple and budget friendly ingredients like plain biscuits, milk, butter, sugar and cocoa powder. Also you can add raisins, nuts or Turkish delight. 
To make this homemade biscuit salami you should start by breaking the biscuits into small pieces. My toddler was happy to help 😊. He’s a real expert in crumbling everything… So, if you have kids, don’t hesitate to ask for help.
Next, you have to make the cocoa syrup. Just combine sugar, butter and milk and cook until melted. Then add the cocoa and the essence. Don’t let the syrup cool! Hot syrup will soften the biscuits and the mixture will be easier to shape.

You don’t have to bake the biscuit salami! Just refrigerate for a few hours and the biscuit salami will be ready to slice nicely.
This biscuit salami is my childhood dessert and you definitely have to give it a try! It makes the perfect choice for holidays, especially for Christmas, but also for quick and easy family dessert. Also, kids will be very happy to have a few slices of biscuit salami for breakfast or as an after school snack. It goes great with a glass of milk 😊.

You should also try:
Chocolate biscuit cake
La Bête noire (The Black beast) – flourless chocolate cake
Chocolate poke cake
Chocolate magic custard cake
Easy chocolate cake

Ingredients for biscuit salami

– 500 gr (17.6 oz) plain biscuits
– 100 gr (3.5 oz or 3/4 cup) raisins
– 300 ml (1 1/4 cups) milk
– 100 gr (1 stick minus 1 tablespoon) butter
– 100 gr (1/2 cup) granulated sugar
– 3 -4 tablespoons cocoa powder
– vanilla/rum essence
– 2-3 tablespoons coconut flakes

Optional: water and rum or vanilla essence to soak the raisins

How to make biscuits salami

If you want to soak the raisins, this would be the first step. So, place the raisins into a bowl, pour just enough water to cover the raisins and add vanilla or rum essence. Cover and let sit for about 1 hour.
Break the biscuits into small pieces. Set aside.
Place granulated sugar, butter and milk into a heatproof pan. Place over medium heat and cook until the butter is completely melted. Remove from heat and stir in the cocoa and the vanilla or rum essence.
Pour the hot sauce over the biscuits. Stir to combine. Stir in the raisins, drained.
Transfer the mixture to cling film sprinkled with desiccated coconut. Roll up tight into the cling film, forming a salami.

If necessary, sprinkle a little more desiccated coconut to evenly coat the salami.
Refrigerate for 6-7 hours, over night is even better.
Remove from plastic wrap, cut into slices and serve.
Keep in the fridge. 


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