Creamy Cookie Delight

A sweet, simple dessert made from affordable ingredients for tea! Creamy cookie sausage is a favorite treat for children and many adults. A quick, budget-friendly dessert that can be made the night before. And in the morning, enjoy the results with a cup of coffee or tea.
cook time: 6h
Ethan Rowley
Creamy Cookie Delight

Nutrition Facts (per serving)

433
Calories
28g
Fat
38g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Sugar 60 g
Butter 80 g
Milk 50 ml
Cocoa 1 tbsp
Eggs 1 pc
Walnuts 20 g
Cookie 120 g

Recipe instructions

Step 1

Step 1
How to make butter sausage from cookies? Very simple! First, prepare the necessary products. Cookies that are best suited are crumbly, shortbread or biscuit type "Yubileiny". The butter should be at room temperature, so remove it from the refrigerator in advance. Adjust the amount of sugar to your taste.

Step 2

Step 2
Break the cookies into small pieces with your hands. These pieces will act as fat in the sausage.

Step 3

Step 3
Finely chop the walnuts with a knife or grind in a blender.

Step 4

Step 4
In a bowl, combine egg, milk, cocoa and sugar. Mix thoroughly with a whisk until smooth. Even if you cannot get rid of all the lumps, the lumps will dissolve as the mixture heats.

Step 5

Step 5
Melt the butter in a saucepan over low heat.

Step 6

Step 6
While stirring, pour the chocolate-milk mixture into the saucepan with the butter. Bring the mixture to a boil while constantly stirring. The mixture should thicken noticeably thanks to the egg. Remove the saucepan from the heat. Cool the mixture slightly. This is necessary so that the cookies do not become soggy in the hot mixture and turn into a homogeneous paste without clearly visible pieces.

Step 7

Step 7
Add crushed cookies and walnuts to chocolate mixture and stir well. If the mixture turns out to be too liquid, add more crushed cookies into it.

Step 8

Step 8
Place the mixture on cling film or a baking sleeve. It shouldnʼt spread.

Step 9

Step 9
Shape the mixture into an oblong sausage and curl the edges tightly. I tied the edges with rubber bands. Place the workpiece in the refrigerator for 5-6 hours, or preferably overnight.

Step 10

Step 10
Cut the finished creamy sausage into pieces and serve. Bon appetit!

Additional rubrics

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