Tutti-frutti rounds

Tutti-frutti rounds

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(4 ratings)

By

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Cooking time

Prep: 20 mins - 30 mins Plus chilling time of 2 hrs and then overnight

Skill level

Easy

Servings

Makes about 32 rounds

No cooking is required for these sweet treats that kids will love to cook - just chop some dried fruits, crush some biscuits and mix them into melted white chocolate and butter

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per round

kcalories
76
protein
1g
carbs
7g
fat
5g
saturates
2g
fibre
0g
sugar
3g
salt
0.11g

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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Method

  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.

Recipe from Good Food magazine, December 2003

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Comments

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nicbow's picture

EMMA: white chocolate is quite difficult to work with...but if you are careful not to heat it for too long it should be fine, check every 30 seconds or so to see if it is starting to melt and give it a good stir - i personally find no difference between the cheaper and more expensive choc once you add the other ingredients! My fav version of this is dried raspberries/strawberries and dark choc chips!

emmawelsh's picture
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Is it best to use cheap choc? I used green and blacks white chocolate, and could not get the butter and choc to melt and mix together, the butter melted on top of the chocolate and would not mix in. Wasted loads of chocolate, and couldn't get it to work!! Can't think what I could have been doing wrong but it certainly was not a sucess!

nicholathorpe's picture
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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.

vickpole's picture
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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!!

wild_ice's picture

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.

wild_ice's picture

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.

kabikaj's picture
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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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