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Extract from trEATs • By April Carter • Published by Hardie Grant Books


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This easy, no-baking-required trEAT can be adapted to suit whatever biscuits or nuts you have in the cupboard. Try a mix of pistachios, pecans and flaked almonds for a seriously nutty result. Wrap your finished ‘salami’ in baking paper and string to look like the real thing, and slice with a sharp knife to serve.

Approximately 12 slices

Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects » © 2020 April Carter / Hardie Grant Books · Reproduced with permission. · trEATs by April Carter (Hardie Grant, £12.99) Photography: Danielle Wood.
  • Step 1

    Line a baking tray with a large piece of foil.

  • Step 2

    Place the biscuits in a freezer bag and crush with the back of a wooden spoon until there is a mixture of crumbs and small pieces.

  • Step 3

    Heat the butter and golden syrup in a large saucepan over a medium heat until the mixture is completely melted. Remove the pan from the heat, then stir in the cocoa powder and add the crushed biscuits and nuts. Mix until all the ingredients are well combined, then tip the mixture onto the prepared tray. Squash the crumbly mixture into a long salami shape.Wrap the foil around the ‘salami’ and squeeze everything together with your hands.

  • Step 4

    Chill the foil-wrapped ‘salami’ in the fridge for 2 hours, or until firm. Then, unwrap and dust with icing sugar, patting the sugar into the surface for a genuine salami effect.

  • Step 5

    Wrap your chocolate charcuterie trEAT in baking paper tied with string, and store in the fridge, in an airtight container, for up to a week.

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