'Keksz Szalámi' or Biscuit Salami is one of the favourite desserts of my childhood. My primary school classmate's mom always prepared this for community events, and as a kid this type of salami was more than preferable to us to enjoy. Because it always came in limited quantities and my family never really prepared this at home, it was a special moment when I had access to this treat as a kid... but as an adult, I can do it at any time :) This year it will go onto the Christmas table!
The ingredients will give you the classic version, but feel free to add chopped walnuts, other nuts, dried fruit or other flavours that would be interesting to combine with the original elements.
This dessert is super easy to make but at the same time, the result is so decorative and delicious! Perfect for anyone who doesn't want to spend ages in the kitchen to prepare a nice dessert for a festive occasion, and it is a perfect edible gift too!
- 250 g tea biscuits
- 100 g butter
- 100 g icing sugar
- 150 ml milk
- 25 g cocoa powder
- Rum or rum aroma (optional) - according to your taste
- Crush the biscuits into small pieces and place them into a mixing bowl.
- Optional step: add the chopped walnuts and any other ingredients, if using any. Mix it well with the biscuit pieces, so the elements are evenly distributed.
- Melt the butter in a pot.
- Incorporate the icing sugar, milk and cocoa powder and cook the mixture over medium heat.
- Add the rum, if using any.
- Pour the syrupy mixture over the biscuits and nuts, and mix it well so the pieces are properly covered by the warm syrupy mixture.
- I share the two classic methods to create the final shape of your dessert, chose the one that you find more practical:
- Transfer the batter onto a parchment or double layered cling film. Arrange the batter into a line, roll it up and tighten the two ends while compressing the batter into a long log shape. Rolling it on your countertop will help with the finishing touches.
- Line a venison form (half-round baking tin) with cling film and transfer the batter into it. Cover the top with the excess cling film and apply gentle pressure to compress the biscuit pieces a little.
- Place the Biscuit Salami to the fridge for 3-4 hours, or even better overnight.
- Slice when it properly set, then it's ready to be sliced and served.