Sunday, July 26, 2009
In the country where I am from this sweet salamy is called "crackers salamy" as it has animal shaped crackers in it among other delicious ingredients.
I was missing the delicious taste of this sweet treat, so one day I decided to make it, only this version has a twist. The coconut and the roasted nuts !
I gave some to Kay, my neighbor, and she loved it !
It is easy to make and you do not need a whole bunch of stuff, but you do need a little bit of patience. The butter needs to harden !
Here is what you need and how you do it :
500 gr crackers (I used the animal shaped ones)
150 gr unsalted butter, room temperature
200 gr sugar
150 ml water
5 heaping TBSP cocoa powder
vanilla, or any extract you like (1/2 tsp)
150 gr coconut flakes
100 gr powder sugar
100 gr unsalted butter
1/2 cup of mixed nuts....preferably slivered almonds and macadamia nuts, pecans, walnuts
Combine the water with the 200 gr sugar and keep it on the stove until a honey like consistency syrup forms.
Smash the crackers and combine with the cocoa and vanilla extract.
To smash the crackers you have a few options, among which : placing them in a bag and pounding them with a dough roller or a kitchen hammer (meat tenderizer) or pulsing them in a food processor.
You do not need them to be a fine powder, but a little more coarse.
Add the warm syrup and the 150 gr butter, mixing until a paste/dough forms.
Spread an aluminum foil or a plastic foil on your work surface and spread the cocoa paste, at 1/3 inch thickness, square or rectangular shape.
Now mix the ingredients for the white layer and spread the white paste over the brown paste.
Put the nuts in a skillet and continuously stirring, roast them on the stove at medium temperature. It should only take a few minutes.
When you're done, transfer to a chopping board and chop them, but not too finely.
Spread over the white layer and using the rolling pin or your palms, press the nuts in.
Roll the salamy tight and put it in the fridge for the butter to harden. After approx 1 hour it is ready to enjoy !
When ready to serve, make sure you use a sharp knife.
Posted by Cat at 6:22 PM