Christmas Goodies: Chocolate "Salami"

Listener 13/12/2011

Lois Daish

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Serves 2

A recipe from our Lois Daish archive that is win-win for a gift-giving cook.

Put the gingernuts in a processor and whiz until finely crushed.
Tip into a bowl and sprinkle with the rum. Mix with a fork. Break the chocolate up into small pieces and put in a bowl placed over a saucepan of hot, but not boiling, water and leave to melt.
Stir in the butter until melted. Remove the bowl from the saucepan and beat the egg into the warm mixture.
Add the crushed gingernuts and whole cherries and mix well. Leave to cool, then form into 2 logs, each 5cm in diameter.
Sift icing sugar onto a bench and roll each log in the sugar until well coated. Wrap in greaseproof paper and chill until firm. Store in a cool place.
To serve, cut into thin slices.

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