Introduced during the first half of the twentieth century, these classic Swedish sweets were probably a way for cafes and pastry shops to make use of broken or otherwise unsellable cookies and cakes. They are absolutely delicious.
Preparation and cooking time: 1 hour
Makes: 20 rolls
© 2018 Magnus Nilsson / Phaidon · Reproduced with permission.
- Phaidon published her project Chocolate Cookie Crumb Rolls Flavoured With Punsch 04 Oct 09:00
Place the cookie crumbs, dry cake or sweet pastry in a food processor. Add the rest of the ingredients and process until you get a thick mixture. Taste it to make sure you don’t need to add any more punsch or arrack. It should be quite boozy. Place the mixture on the work counter and shape it into 2 long logs, 2 cm/3/4 inch in diameter. Put them in the refrigerator while you prepare the marzipan.
Line a baking sheet with baking (parchment) paper. Dust the work counter with some potato starch and then roll out the marzipan to a rectangular shape, about 2 mm thick. Divide it in half and then roll up the cookie-crumb logs in the marzipan, before cutting them each into ten 4-cm pieces.
Melt the chocolate and dip both ends of the rolls into the chocolate. Place them on the prepared baking sheet or a tray and then put them in the refrigerator to cool and for the chocolate to harden.