Gingerbread Kirju Koer / Gingerbread Chocolate Salami

 

This is kirju koer, known as chocolate salami in English with a seasonal twist! Instead of using regular biscuits to make kirju koer, this is made using gingerbread to give it that Christmas-y taste.

INGREDIENTS
360 g / 0.8 lbs gingerbread, crushed
300 g / 0.7 lbs cubed marmalade
3 tbsp cocoa powder
150 g / 0.3 lbs soft butter
half a can of condensed milk ( 200 g / 0.4 lbs)

OPTIONAL
1 dl raisins

Crush your gingerbread into small pieces and put the crushed gingerbread into a bigger bowl.

Cut your marmalade into small cubes if it isn't cubed already.

Add the cubed marmalade, cocoa powder and raisins if using them to the bowl with crushed gingerbread and mix together.

Melt the butter and slowly add the condensed milk. Stir until everything is mixed together properly.

Add your condensed milk and butter mixture to the bowl with the other ingredients and mix again. 

Pour the mixture out onto parchment paper. Shape it into a sausage. You roll the edges of the parchment paper onto the sausage and pat it into a sausage shape that way. Make sure you shape it tightly.

Put your kirju koer into the fridge and keep it there for at least 2 hours or overnight.

Cut out slices to serve.

NOTES
Using parchment paper to roll the kirju koer helps a lot as your hands don't get as sticky.
You can use regular biscuits to make the proper kirju koer instead of gingerbread.