Ingredients
350 g pikelet
200 g hip jam
230 g softened butter
1 and 1/4 cup powdered sugar
3/4 cup grated walnuts
Photo added on
Photo author
AnnaJames
Method
Biscuits brushed with jam and stick together to roll, about 5 cm long - so it is easier spreads and tumbling. The butter and sugar are broken down together, and the roll is brushed evenly with a layer of cream with a thickness of 1-2 mm. Add some walnuts, wrapped with a piece of nylon, and make 3 more rolls. Placed carefully in a flat plate without being pressed, and left in a refrigerator for 10 hours. Before presenting the plastic is removed and salami cut with a sharp knife slightly diagonally. * Because I can not find hip jam here use the home-made plum jam.
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Difficulty
Easy
Tested
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Comments
Annie, this recipe reminded me how I prepared breakfast grandson while he was small, with biscuits spread with a little butter and some jam and joined them. I prepared them in the evening and in the morning they were rubbery and very tasty. :) Proposed by the successful roll you can save us for something quick and tasty! :)
Thanks for the comment, tillia. This is a very old recipe, probably the first that I tried, when I was in high school. Then I used the biscuits *Ruen* which are flat and quite durable, and makes a roll of the whole package. Here, however, nai appropriate biscuits which I found Mexican type *Maria* and slightly convex on one side, brittle, and if I try to order a long sausage can not deduct them in order until they dub; why do short sausages. When using Bulgarian biscuits but there is no reason why the sausage is not long, and so is spectacular. :)