If you don’t love marzipan, then please move on. But if you do, these beauties from Sweden are the ultimate sweet treat!
Makes about 15
175g cake crumbs
50g rolled oats
25g dessicated coconut
2 teaspoons cocoa powder
1 tablespoon rum (or Punsch if you can get hold of it)
300g almond paste
Green food colouring paste
200g dark chocolate
For the filling, simply whizz up all the ingredients in a food processor until they are well combined. Form the mixture into sausages, making them as neatly round as you can by rolling lightly with the tips of your fingers. They should be about 5cm long and about 2cm wide. You should get about fifteen out of this recipe. Place in the fridge to firm up.
Colour your marzipan. Add a few drops of food colouring paste and knead until the colour is evenly distributed. The traditional colour is green, but there’s nothing to stop you having them any colour you like!
Roll out your marzipan. A bit of icing sugar sprinkled on your work surface helps prevent it from sticking. Wrap up the little sausages as neatly as you can, trimming the excess from the ends and squidging them down to neaten.
Melt your chocolate, either in a bowl over a pan of simmering water, or in a microwave. Dip the ends of your punschrulle in the chocolate and then place them, seam down, on a baking sheet covered in baking parchment, to harden.
This is a rather fiddly business, but the sense of satisfaction when you survey those lovely little chubbas lined up, waiting to be eaten, will make it all worthwhile. And anyway, they taste so good that nobody cares if the chocolate has gone a bit haywire.
These will store in the fridge for four or five days.