Salami Biscuit is a dessert I used to have as a child, growing up in Romania. It’s not something I’ve prepared regularly, but I do love it. My husband is keen on Salami Biscuit as well, so I’ve made it recently and now I’m sharing the recipe. If you haven’t had it before, do make it. It is an easy recipe to make and the texture and taste is different and very good.

You can also freeze Salami Biscuit if you want to. To defrost it, put it in the fridge overnight and it will defrost slowly, also without any fuss. The dessert will keep the texture and it will be just as delicious. Obviously, as with all other types of food that you would want to freeze, put the Salami Biscuit in the freezer on the day you’ve made it, just after it is set.

I’ve kept the recipe basic, but there are so many variations that can be made. The Salami Biscuit can be coated in desiccated coconut or freeze dried fruits or chopped nuts.

Ingredients for 2 Salami Biscuit:

– 600g Rich Tea Biscuits
– 150g Turkish Delight
– 50g walnuts, chopped
– 250ml milk
– 75g sugar
– 150g butter
– 2 spoons of cocoa powder
– Rum flavouring (optional)

Broke the biscuits in pieces by hand in a big bowl. The pieces should be big enough so they are visible in the Salami Biscuit.

Now, in a saucepan, heat the milk with the butter, until all the butter has melted. When the butter has melted, toss in the sugar and stir until the sugar has dissolved. Add the cocoa powder and stir until combined. Bring the mixture to boil. Turn off the heat and toss in the walnuts and the Turkish delight cut in small pieces, and the flavouring. Leave to cool down for 5 minutes.

After the five minutes are up, pour the milk mixture over the biscuits and stir in with a wooden spoon. Make sure all the biscuits are covered with the milk mixture. Leave for 10 minutes, so the biscuits get a bit softer.

Meanwhile, spread cling film on the worktop. Tip half of the Salami Biscuit mixture on the cling film and, using your hands, shape it. Cover with cling film. Grab the sides and roll it back and forward so it gets a lovely round salami shape. Do the same with the rest of the composition.

Put the salami biscuit in the fridge to set overnight.

The next day you can cut the Salami biscuit and enjoy it. Do let me know if you try it. I have more variations I’d like to try, like adding all sorts of nuts and dried fruits. I also plan to make a vegan version.