I would love to share with you one of my favorite Lithuanian deserts. Mainly because of how easy it is to make. Which reflects in its name as “tinginys” means “lazy” in Lithuanian. Nice thing about this desert is that not only it is quick and requires very few ingredients, but it is a great recipe to have children help with. Because of the shape of it-my kids gave it a “chocolate sausage” name.
Here are the ingredients:
Two packets of simple cookies. (This time I am using Pepperidge farm Chessmen, but any similar ones would do. (Although if you are having kids help, might want to grab couple bags as in our house a half of it is used for “taste testing”)). I have also been experimenting lately and discovered that Biscoff coffee flavored cookies give it a nicely unique spin.
Stick of unsalted butter
1 can of sweetened condensed milk
6 tablespoons of cocoa powder
(As you probably noticed that my measurements are somewhat approximate, it is part of me learning how to adjust to American ingredients-trust me, you really can’t ruin this recipe by not following exact amounts, more or less cookies or cocoa are not going to ruin it)
- Crush up the cookies into a large bowl-this is usually my kid’s favorite part of helping.
- On a medium heat melt the butter in a saucepan. Add condensed milk and cocoa powder. Mix everything and let simmer for about five minutes while mixing it continuously.
- Pour the mixture over the crushed cookies and mix to have chocolate mass cover all cookies.
- Lay out a piece of plastic wrap on the counter-lay mixture in the middle of it. Wrap it around in a sausage shape and place in a fridge or freezer for a few hours or overnight.
Sausage shape is the traditional way to assemble Tinginys, however just pouring it into the pan, kind of like brownies would do.
I found it that freezer works a little bit better to resemble original recipe as Lithuanian butter seems to be of a different consistency.
Nice addition to the recipe is some dried fruit or nuts. You can even make two smaller “sausages” one just with cookies and then throw in some nuts and/or dried fruit in the other. Keeps well in a freezer.
Actually, I like to make an extra batch to keep in the freezer to treat guests or spoil a friend.
In my latest experiment, I made it in the shape of the cake for a special event. All you have to do is line a round cake pan with Saran wrap and put in the dough.