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Biscuit Salami

4.96 from 23 votes
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Romanian
Servings 10 people

Equipment

  • Large bowl
  • Tablespoon
  • Roller pin
  • 45 cm/20 inches long cling film (Saran wrap/plastic wrap) sheet

Ingredients
  

  • 2 packs Rich Tea biscuits (600g)
  • 2 tbsp coconut sugar
  • 3 tbsp cacao powder
  • 500 ml water
  • 2 vials rum oil extract
  • 1 handful raisins
  • 1 handful chopped mix nuts (optional)
  • 1 tbsp cocoa nibs (optional)
  • 100 g shredded coconut (to decorate only)

Instructions
 

  • Crush the biscuits to various degrees using a rolling pin. You could break them by hand, but it will take longer, and your fingertips will get sore easily. I tried the method before I discovered mom had a roller pin in the cupboard!
    Ingredients for biscuit salami
  • Place the crushed biscuits in a large bowl, add all the other dry ingredients EXCEPT the shredded coconut and mix with a large spoon until they incorporate nicely.
  • Separately, pour the rum oil extract in the required quantity of water and give it a slight stir. It will not blend, but just do this for the sake of obtaining some even distribution.
    Dry ingredients for biscuit salami
  • Pour the water over the dry ingredients in the bowl and mix, using a spoon at first. As the biscuits and the rest of the dry ingredients will absorb the water, it might become too hard to use the spoon. At this point, you can continue mixing with your hands until you obtain an even composition.
  • Even if the composition seems a bit too hard or dry, there is no need to add extra water. The biscuit salami needs a certain firmness so that it will not crumble when you slice it.
    Almost ready
  • Cut a 45cm cling film sheet and with a wet hand, spread the moisture over the entire surface. It will prevent the salami from sticking and staining the plastic sheet before you decorate the dessert.
  • Transfer the mix onto the sheet and start modelling until obtaining a salami shape you can cover completely with┬áthe plastic and roll on the worktop. You might need to wash the excess composition off your hands before this step.
  • The last stage of preparation is decorating the biscuit salami. For this, unwrap the cling film and simply pour the shredded coconut onto one side, then lift the other end of the plastic sheet to roll the salami into the coconut. If necessary, repeat, spreading more shredded coconut where needed and rolling the salami to the other side.
    Rolling the salami
  • Make sure the salami has a firm consistency and no air gaps by slightly pressing down while rolling and shrinking from the ends if required.
  • Refrigerate it for an hour or for as long as you can wait until you slice it. I rarely manage to respect this step, although the result is much better! Enjoy!
Keyword Biscuit Salami