Portuguese Serradura

This blog is, first and foremost, about baking. Sharing recipes for all of my favorite treats and exploring flavors and textures and creating tasty and pretty baked goods.

But this blog is also about exploring cultures from around the world. That's the 'global' part of Global Bakes.

A lot of my recent posts have been focusing on family favorites that are traditional American fare. So today I wanted to take the time to share a quick and easy Portuguese dessert that everyone loves!

Serradura means 'sawdust' in Portuguese and you can see where the name comes from when you see the layers of crushed cookies alternated with sweetened whipped cream. Most of the time, Serradura is made with Marie biscuits, lightly sweetened vanilla flavored thin cookies.  But I am a huge fan of all things peanut butter so I decided to go for a peanut butter and honey flavor profile in my Serradura.

This dessert is so easy to make and you more than likely have the few ingredients needed on hand. It also needs to be refrigerated for several hours before serving so it is a great make ahead dessert.

I use homemade oatmeal peanut butter cookies (recipe can be found HERE) but you can use other types of cookies as well.  Oreos, gingerbread, and on and on! Be creative and come up with your own flavors!

Give them a shot and let me know how it goes! What other flavors can you come up with?

Peanut Butter and Honey Serradura

Ingredients

• 80 grams Oatmeal Nutter cookies (about 15 to 17 biscuits)
• 200 ml heavy whipping cream, chilled
• 2 teaspoons lime juice
• 100 ml sweetened condensed milk
• 1 teaspoon vanilla
• 2 to 3 tablespoons honey

1. Crush the oatmeal nutter cookies in a Ziploc bag or pulse in a food processor until you have fine crumbs, almost to a powder.
2. Whip the chilled whipping cream and lime juice using a hand held electric beater or stand mixer to soft peaks. Add the vanilla extract and half the condensed milk. Continue whipping and add as much more condensed milk as you need (according to preferred level of sweetness). Keep beating until the mixture forms stiff peaks.
3. Transfer the cream into a piping bag and pipe it equally between 4 serving glasses or bowls. Drizzle on a little honey, then top with the crushed cookies. Alternate layers of cream, honey and crumbled biscuits. Finish with cream as the top layer then sprinkle a few cookie crumbs for decoration and drizzle with honey.
4. Refrigerate for at least 4 hours or until ready to serve.