Biscuit salami, also known as chocolate biscuit salami, was one of the most popular desserts of my childhood. It was cheap, quick to make, and we could all pitch in — which made the whole process even more fun. We’d break up the biscuits, chop the Turkish delight, mix everything together, and somehow the dessert would be ready before we even realized it.
I made this recipe for a get-together with friends at a barbecue. One of my friends mentioned she was craving biscuit salami, so I remembered what she’d said and got to work right away. I’d promised her one for a while, and it was finally her turn. Better late than never, right? 😉
What I love about biscuit salami is how easy it is to adapt. Depending on your preferences, some ingredients can be swapped or adjusted, so it’s the kind of recipe you can play around with.
Why you’ll love this biscuit salami
It’s a simple, no-bake dessert made with ingredients you’ve probably already got in your kitchen. Biscuits, Turkish delight, walnuts, cocoa, and a hint of rum come together in a dessert that, to me, tastes wonderfully familiar and nostalgic.
It’s also a great recipe when you have guests, especially since you can prepare it ahead of time and keep it in the fridge until you’re ready to serve it.
And if you grew up with biscuit salami, chances are the first slice will come with a few memories attached. 😊
A small note about the photos in this recipe
If you look closely at the photos, you’ll notice this biscuit salami is a bit softer and doesn’t have that perfectly cylindrical, compact shape we usually associate with this dessert.
The reason is simple: it didn’t get enough time in the fridge.
I made it for a barbecue with friends, and of course, it had to make it to the table. So it didn’t get a full night of chilling before I photographed and served it.
Once it chills long enough, the mixture firms up and becomes more compact, and the slices come out much more defined.
Tips for a great biscuit salami
Don’t crush the biscuits too finely. Part of the charm of this dessert is the texture. I like to keep pieces of different sizes so they show up nicely in each slice.
Cut the Turkish delight into small pieces. It’ll distribute better throughout the mixture, so you get a bit of it in more slices.
Don’t rush the syrup. It’s important to let it cool slightly before combining it with the biscuits, walnuts, and Turkish delight.
Give the salami enough time in the fridge. This is probably the most important tip. As it chills, the mixture firms up and becomes more compact, and the salami holds its shape better when you slice it.
Roll it as tightly as possible. Plastic wrap helps you shape the rolls and give them that classic cylindrical salami shape. Press the mixture gently as you roll, without crushing it.
How to store biscuit salami
Biscuit salami keeps in the fridge, well wrapped in plastic wrap or in a sealed container.
In fact, it’s one of those desserts I like to make a day ahead. After chilling overnight, the mixture becomes more compact, and the slices come out much cleaner.
Frequently asked questions
Can I replace the milk with water?
Yes. If you don’t want to use milk, or simply don’t have any on hand, you can replace it with water. It’s one of the changes you can make without significantly altering the character of the recipe.
Can I use a different type of biscuit?
Yes, but for a texture closest to the classic version, I recommend plain, everyday biscuits. Just make sure not to crush them too finely.
How long does biscuit salami need to chill?
Ideally, leave it in the fridge overnight. It needs time for the syrup to soak into the biscuits and for the whole mixture to firm up.
Why is my biscuit salami too soft?
First, check whether it’s had enough time in the fridge. In my case, that was exactly the reason for the softer texture in the photos — I was in too much of a hurry to serve it, and it didn’t have time to firm up properly.
If it’s still too soft after chilling, the amount of liquid could also be a factor.
Can I make a fasting (vegan) version of biscuit salami?
Yes, in principle you can turn this into a fasting-friendly version by replacing the butter with coconut oil and the milk with a plant-based milk. Coconut oil is a good choice because it solidifies in the fridge and helps the mixture achieve a firmer texture.
That said, I haven’t tested this version myself yet, so I can’t say for certain that the same quantities will work without any adjustments. Plant-based milk can vary in consistency from one brand to another, and the amount of liquid directly affects the final texture of the biscuit salami. You might need to slightly adjust the amount of biscuits or liquid to get the mixture to hold together properly.
If you want the recipe to be vegan, also check the labels on the biscuits, Turkish delight, and other ingredients you use, since not all store-bought products are necessarily free of animal-derived ingredients.
More no-bake desserts to try
If you enjoy no-bake desserts, I have a few more recipes on the blog you might like:
Healthy No-Bake Pumpkin Seed Chocolate Bars
Healthy Refined Sugar-Free Wafer Cake Recipe (Date Caramel Lica Cake)
Easy No-Bake Healthy Brownie Bites with Sea Salt
No-Bake Puffed Quinoa Chocolate Dessert (No Added Sugar)
Biscuit Salami – Classic No-Bake Recipe with Turkish Delight and Walnuts
30
slices25
minutes30
minutes200
kcal8
hours9
g27
g3
gBiscuit salami — a simple, nostalgic treat from childhood: biscuits, colorful Turkish delight, and walnuts wrapped in a rich cocoa syrup. No-bake, easy to make, and perfect whenever a sweet craving hits.
Ingredients
350 g plain biscuits
300 g assorted Turkish delight
200 g walnuts
30 g cocoa powder
200 g sugar
360 ml milk – can be replaced with water
100 g butter
2 tbsp rum extract
1 pinch of salt
30–40 g shredded coconut, optional, for coating
Directions
- Break the biscuits into bite-sized pieces and place them in a large bowl. Add the Turkish delight cut into small pieces and the roughly chopped walnuts.
- In a saucepan, mix the sugar and cocoa, then gradually add the milk, stirring constantly to avoid lumps.
- Bring the mixture to a simmer over low heat and cook for about 30 minutes.
- Once off the heat, add the butter, rum extract, and salt, stirring until the butter is fully incorporated. Let the syrup cool slightly.
- Pour the syrup over the biscuits, Turkish delight, and walnuts, and mix well so everything is evenly coated. Let the mixture rest for about 10 minutes, so the syrup can soak into the biscuits.
- Sprinkle the shredded coconut over a piece of plastic wrap, if using. Add the mixture and roll it up tightly into a cylinder shape.
- Shape into two rolls, about 25–30 cm long, then wrap tightly in plastic wrap and refrigerate.
- Chill overnight, then slice and serve.
Notes
- Nutritional values are estimates, calculated based on generic ingredients (plain biscuits, assorted Turkish delight, walnuts, butter). They may vary depending on the brand used, especially for the Turkish delight and biscuits, where the composition differs quite a bit.
- The number of servings depends on how thick you slice it. Thinner slices give you more pieces (fewer calories per slice); thicker slices give you fewer. The recipe card calculation is based on a slice thickness of 1.5 cm.