Biscuit roll (lactose free)

Ingredients

• 380 g Butter biscuits, crushed
• 150 ml Coffee, freshly prepared
• 150 g Unsalted butter, lactose free
• 110 g Icing sugar
• 3/4 tbsp Rum extract

Method

1. Crush the biscuits into crumbs, almost powdery.
2. Combine the crushed biscuits with coffee and rum extract in a bowl and mix very well with your clean hands. It's very hard to make it a homogeneous dough, but you need to be patient, it will eventually happen.
3. When you have the biscuit batter, place it on a bakeboard and roll out into a 0.5cm thick rectangle.
4. Combine butter and icing sugar in a bowl then blend into a homogenic filling.
5. Spread the filling onto the biscuit dough.
6. Roll the dough into a roulade, avoiding pushing the filling out from it.
7. When the roll is ready, wrap it tight into several layers of baking paper, closed at the end. Let it settle for a day before slicing.