More recipes Recipe search

Biscuit Roulade

A community recipe by mara2

Not tested or verified by Nigella.com

Print me

Introduction

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

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves:

Metric U.S.

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