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1. Break the chocolate straight into a large microwave-proof bowl. Using a round-bladed knife, cut the butter into rough chunks and add to the chocolate. Microwave on medium for about 3 minutes, stirring once, until melted. If you don't have a microwave, get an adult to pour a few centimetres of boiling water from a kettle into a small saucepan. Set the bowl over the pan so that it doesn't touch the water, and let the water bubble very gently until the chocolate and butter have melted. Stir the mixture until smooth, then set aside to allow it to cool to room temperature, stirring once or twice as it cools.
2. While the chocolate is cooling, place the biscuits in a large bowl and scrunch them with your hands. Tip the pieces into a large, thick freezer bag and seal the top. Crush the biscuits into little crumbs by bashing them with a rolling pin. Don't completely crush them - they should have some crunch left in them.
3. Rinse the cherries or angelica in a sieve under a warm water tap and pat dry with kitchen paper. Then cut them into pieces so they are the same size as the cranberries and raisins. Stir the biscuits and all the fruits into the melted chocolate and butter, then chill in the bowl for about 2 hours until the mixture is almost solid.
4. Tear off a sheet of cling film and spread it out on a work surface. Scoop out half of the chilled mixture, shape into a long roll on top of the cling film, then wrap it up. Roll into a sausage the diameter of a £2 coin. Repeat with the remaining mixture, using another sheet of cling film. Chill overnight to firm up. The rolls can be kept in the fridge for up to 3 days or frozen for up to 2 months.
5. Unwrap each roll and carefully cut into 16 rounds - you might find a serrated knife easier for this. To give as presents, arrange the rounds on paper plates, covered in cling film, or in pretty boxes.

Per round

76 kcalories, protein 1g, carbohydrate 7g, fat 5 g, saturated fat 2g, fibre 0g, salt 0.11 g

Latest comments and suggestions

• Rayne

  20 December 2007

  Rayne rated and commented on this recipe

  

  I was stuck for ideas for a friend's birthday, so I whipped up a batch of these and put them in a gift box lined with greaseproof paper as shown above. They went down a treat when she opened them!

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• kebabuk

  30 January 2008

  kebabuk commented on this recipe

  I think this receipe is wrong = 2 Raisins?

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• wild_ice

  22 February 2008

  wild_ice commented on this recipe

  I needed recipes for my partners mums school's (confused yet?) Christmas fayer. These were perfect, easy to make and went down a storm - although i couldn't get any green glace's cherries, so I used red ones and added some dried apricots for extra colour.

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• wild_ice

  22 February 2008

  wild_ice commented on this recipe

  kebabuk , it says 2 table spoons of raisins! -You do what i did and add other dried fruit - I bet dried blue berries would taste really good.

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• Victoria

  10 June 2008

  Victoria rated and commented on this recipe

  

  I made this with my five and two year old and there was lots that were able to to do help which was great. I have a very sweet tooth and really enjoyed them. You can't have too much as they are a bit sickly!! We put in dried blueberries as couldn't get green glace cherries. Will deffo do again and probably for the schools summer and christmas fairs cake and biscuit stand!!

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• trn11111

  15 September 2008

  trn11111 rated and commented on this recipe

  

  I made this recipe with my brownie pack on brownie camp and they absolutely loved it, fun to make and delicious to eat!! I did have problems on my trial run getting it to set in a sausage though so in the end I opted for making it flat on a baking tray and cutting it into strips.

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Ingredients

• 200g bar white chocolate (Belgian white chocolate is ideal)
• half pack of butter (about 125g)
• 6 rich tea biscuits or 12 rich tea fingers
• 4 green glacé cherries (or angelica)
• 50g dried cranberries
• 2 tbsp raisins

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Difficulty and servings

Makes about 32 rounds

Preperation and cooking times

Prep 20 30 mins

Plus chilling time of 2 hrs and then overnight

Vegetarian

Ingredients

• 200g bar white chocolate (Belgian white chocolate is ideal)
• half pack of butter (about 125g)
• 6 rich tea biscuits or 12 rich tea fingers
• 4 green glacé cherries (or angelica)
• 50g dried cranberries
• 2 tbsp raisins

Per round

76 kcalories, protein 1g, carbohydrate 7g, fat 5 g, saturated fat 2g, fibre 0g, salt 0.11 g

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