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Biscuit Roulade

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Perhaps you know this, but in case you don't... This is a very easy, no-baking-cake.

Perhaps you know this, but in case you don't... This is a very easy, no-baking-cake.

Ingredients

Serves:

Metric Cups
  • 250 grams digestive biscuits (crushed)
  • 1 icing sugar
  • 1 cocoa (unsweetened)
  • 1 milk
  • 1 rum
  • 1 coconut (grated)
  • 100 grams butter
  • 2 tablespoons vanilla sugar
  • 9 ounces graham crackers (crushed)
  • 1 confectioners' sugar
  • 1 unsweetened cocoa (unsweetened)
  • 1 milk
  • 1 rum
  • 1 coconut (grated)
  • 4 ounces butter
  • 2 tablespoons vanilla sugar

Method

Biscuit Roulade is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the base simply combine the biscuit with milk, cocoa, rum and icing sugar so that you get a mixture which can be rolled out with a rolling pin. I have never measured these ingredients, always taste it and put more sugar if needed, and milk if it's too dry.
  • Spread out the grated coconut on a flat surface and roll out this mixture about 3mm thick, in a rectangular form
  • Stir the soft butter and the vanilla sugar (again to your taste), and spread it on the base
  • Then roll up and put in the fridge for an hour or so, then you can slice it
  • To make the base simply combine the biscuit with milk, unsweetened cocoa, rum and confectioners' sugar so that you get a mixture which can be rolled out with a rolling pin. I have never measured these ingredients, always taste it and put more sugar if needed, and milk if it's too dry.
  • Spread out the grated coconut on a flat surface and roll out this mixture about 3mm thick, in a rectangular form
  • Stir the soft butter and the vanilla sugar (again to your taste), and spread it on the base
  • Then roll up and put in the fridge for an hour or so, then you can slice it
  • Tell us what you think