I haven’t had biscuit salami in about 10 years since I’ve been gluten free. I didn’t make it at home, because I was lazy, I bought it ready-made. The other day I found gluten-free petit beurre biscuits in Carrefour on the discount shelf and bought 2 packages. The idea for salami biscuits came to me when I got home and was racking my brain for what to do with them. This time I followed Jamila’s recipe, using gluten-free biscuits and replacing the butter with coconut oil and the white sugar with raw sugar. OMG! It turned out extremely tasty, with a perfect composition, suitably sweet and aromatic. The taste buds are delirious!
Ingredients:
220 grams of gluten-free petit beurre biscuits
- 80 grams of candied cranberries
- 80 grams of walnuts and cashews cut into large pieces
- 100 grams of Turkish delight cut into cubes
- 100 grams of coconut milk or any vegetable milk
- 60 grams of coconut oil
- 50 grams of raw sugar
- 20 grams of cocoa
- 30 grams of coconut flakes
- One spoon each of vanilla essence and rum
Method of preparation
Put the milk, sugar, cranberries, cocoa and coconut oil in a saucepan on the stove over low heat and bring to the boil, then remove from the heat. Let it cool for 5 minutes, during which time we crush the biscuits. We don’t put them in the blender, but chop them by hand, into large pieces. We put the vanilla and rum essences in the saucepan, then the crushed biscuits. We mix well, until the biscuits are well soaked, and the composition has no more liquid. We put the nut and the Turkish delight and homogenize again. We test the composition like this: we squeeze a little of it in our hand and if it remains tied and our hand is relatively clean, it does not stick to it, then everything is perfect and we can proceed to the next step. We put plastic wrap in 2 or 3 layers on the work surface, because we will torture it a bit and it has not to break, we powder it with coconut flakes and turn the composition there. We give it some form of salami, then we tighten it with the foil. After wrapping it well, we tightly tie one of the ends and push the composition as much as possible. The goal is to make it as smooth and snug as possible in the plastic wrap. You got it. We also tie the second end well and refrigerate for at least 5-6 hours, then we can remove it from the foil and slice it. It would be advisable not to remove more from the foil than we eat at the time so that it does not dry out. I think a slice of one cm thick is enough for one portion, let’s not be greedy and eat more, although it is very tasty.
