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
stirring once or
twice as it cools.
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
with a rolling pin.
crush them – they
should have some
crunch left in them.
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.
Tear off a sheet
of cling film and
spread it out on
a work surface.
Scoop out half
of the chilled
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.
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.