Swedish Punk Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter, room temperature
- 100 g biscuit (s) or ladyfiners, crumbled
- 100 g powdered suar
- 4 teaspoons cocoa
- 2 tablespoon rum
- 300 g marzipan paste
- some food coloring, green
- some powdered sugar
- some cake icing, dark
Print Recipe
Pin Recipe Instructions
- Knead butter, biscuit crumbs, powdered sugar, cocoa and rum into a smooth mass (add a little butter if necessary). Put the mixture in the refrigerator.
- Color the marzipan mixture with food coloring and knead with a little powdered sugar. Roll out thinly. Take the filling out of the refrigerator and form 5 cm long, 2 cm thick rolls. Cut the marzipan into rectangles and wrap the rolls in them, pressing the ends tight.
- Melt the cake icing and dip both ends of the rolls in it. Let them dry on baking paper and store them in the refrigerator, where they can be kept for approx. 4 days.
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