This is my family’s favorite. :) I ‘whipped this up’ yesterday in the evening and it was ready to be sliced in the morning. Not much was left of it in the afternoon.
- 60 dkg crushed biscuits
- 20 dkg powdered sugar
- 4 tbsp cocoa
- rum of rum extract
- and about 4 dl milk
- 20 dkg butter
- 30 dkg powdered sugar
- 10 dkg coconut flakes
- + about 7-8 dkg coconut flakes for the bakeboard.
Mix the crushed biscuits, cocoa powder and the powdered sugar. Add the rum or rum extract into the milk and then add this to the biscuit mix slowly to get the right texture. Separate it into two parts. (I usually weigh it to)
For the cream, first mix the soft butter and the powdered sugar. Then add the coconut flakes.
Sprinkle coconut flakes on the bakeboard and stretch out one part of the dough and in the meantime sprinkle coconut flakes on it so it will be easier to stretch. Add half of the cream on it and then roll it up. Put it into the freezer and put foilpack around it and leave it there for the night. The next day use a wet knife to slice it.
If you would like it to be less sweet, lower the amount of sugar in the cream.
Recipe by Kati Kiss