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Cooking
Grandma's Traditional Wasp's Nest Cookies with Rum Cream
· 15 servings
Making the dry base
The secret to success is finely ground sponge biscuits. In a large bowl, mix them with sugar, sifted cocoa, and — most importantly — a pinch of salt. That's what brings out the cocoa flavour and gives the dough that proper grandma-style edge.
Bringing the dough together
Add the softened butter, rum and milk to the dry mixture. Now comes the most important part — knead it by hand into a smooth, firm dough. Give it a little time so the flavours come together. If the mixture seems too crumbly, the warmth of your hands will soften the butter and help everything bind.
Resting in the fridge
Wrap the finished dough in plastic film and let it rest in the fridge for 10 to 15 minutes. Don't leave it too long, though, or it will get too firm. This step ensures the nests will shape beautifully and won't stick.
Making the rum cream
While the dough is resting, beat the softened butter with icing sugar, vanilla sugar and rum. Whip it thoroughly until light and fluffy — this way the cream will turn out beautifully soft and airy.
Shaping the nests
Take the dough out of the fridge and roll a small piece into a log shape. Dust the mold with icing sugar and press the dough into it. Use the other end of a wooden spoon or your finger to make a hollow in the middle. Make sure the walls aren't too thin, so the nest can hold the filling.
Filling and finishing touches
Carefully tap the shaped dough out of the mold. Using a piping bag, fill the hollows with the rum cream. Finally, top each nest with a whole sponge biscuit to close it like a lid. They taste best after resting for a few days — if you can wait that long!