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RUM ROLLS
TOTAL TIME: 50MIN + 1H IN FRIDGE
Introducing our Scandi rum roll, a delicious pastry coated in homemade marzipan with chocolate-dipped ends. Inside, you'll find a delicious mix of crushed biscuits, organic oats, butter, cocoa, and add a little rum or strong coffee for that extra burst of flavour in every bite.
In Sweden they are known as "dammsugare" which means "vacuum cleaner" due to its appearance and also that the filling is made from yesterday's cookie crumbs. It was common for pastry chefs to use up all the old cookies to make this treat!
In Denmark it is called “træstamme” which means tree trunk, while the Dutch version is called “mergpijpje,” which means bone marrow.
Soon you will to treat yourself (and maybe friends) to a taste of Scandinavia with these rolls!
1. MAKE THE FILLING
For this first step, you can either use a mixer or mix by hand. A mixer will make it easier.
Use room temp butter, start by mixing the butter, making it fluffy, then mix in bag a and your preffered flavouring (rum or coffee). Keep mixing until it forms a dough. Then knead it together and divide it in to two and roll each half of the dough to a snake about 40cm long.
Transfer them to a baking sheet covered oven tray and place them in the fridge.
2. MAKE THE MARZIPAN
Next, make the marzipan. Take bag b and pour it in a bowl. Add one egg white and 1 to 2 tbsp of water, mix it together, and add more water if needed. The mixture should come together to a nice dough. Knead it together and shape it to a cylinder, then put it in a plastic bag or wrap it in a baking paper, and put it in the fridge and let it rest for 30min.
3. COVER THE ROLLS
Now it is time to roll out the mazipan. Take a little flour from bag c and pour it on your kitchen bench, Place your marzipan on top, and gently dust it with some more flour. then roll out the dough to about 3mm thick. While rolling it, stop and dust with more flour, and make sure to flip the marzipan over, and dust underneath aswell, to prevent the marzipan to stick to the bench.
when done gently lift over the marzipan to a parchement covered oven tray, and make a cut through the middle longwise.
Now take out your "filling snakes" and place one on each half of the rolled out marzipan.
Gently brush the marzipan sticking out on right right side of the rolls with a little water, then take the left side of the marsipan and press it to the snake and roll it over.roll until the edge of the two sides meeting faces down. Now cut each snake into 5 or 6 pieces depending on how big you want your little rolls. This gives you 10 to 12 pieces. Seperate them a little on the baking tray, and place it back in the fridge.
4. DIP THE ENDS OF THE ROLLS
Now for the chocolate ends.
Melt the chocolate from bag d in a bowl and stirr, to make sure it has no lumps, and cools a little. Lit a roll with two fingers and gently dip one end., then carefully scrape the bottom of the end along the edge of the chocolate bowl to scrape of excess chocolate and prevent it from making "feet" on your rolls. Do one end at the time and all rolls, and when they are all done, carefully do the other side. when they are all done let them set in the refrigerator.
5. COOL IN THE FRIDGE
Once the chocolate coating has dried, you're done! Congratulations, you have made Scandinavian rum rolls! Store your cookies in an airtight container in the fridge.