INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 F/180 C/Gas Mark 4.  To make the biscuits, melt
the chocolate and then leave to cool. Beat  together the butter, icing
sugar and essence until light and fluffy,  then stir in the melted
chocolate. Sift in the flours and lightly  knead the mixture to make a
smooth dough.  Roll out dough on a lightly-floured surface and cut out
about 15  biscuits, re-rolling the scraps in between. Lift the biscuits
onto  baking trays and bake in pre-heated oven for about 15 minutes
until  cooked. Leave biscuits to firm up a little before lifting off
trays  to cool completely.  In a bowl, stir together the brandy and
fruit juice then quickly dip  one side of each biscuit into the liquid,
without soaking them  completely.  Whip together the cream and yoghurt
until it holds its shape, then  spoon half the mixture into another
bowl.  Reserving 4 cherries to decorate, chop the remainder. Chop the
ginger  and 4 of the Flake's and then stir into one of the whipped
creams  with the chopped cherries. Cover and reserve the other whipped
cream.  Sandwich the biscuits together with lots of the fruit cream and
assemble to form a sausage shape. Wrap up loosely and chill until
required.  To make the coating, melt the chocolate and allow to cool.
Lift the  biscuit log on to a plate or board. Fold the melted chocolate
into  the reserved whipped cream and use to neatly cover the biscuit
log  completely.  To decorate, chop the remaining cherries and Flake
and sprinkle over  the log. Keep cool until required.  Converted by
MC_Buster.  NOTES : This delicious dessert would be ideal for a Boxing
Day  buffet. The touch of ginger makes all the difference but other
crystallised fruits such as pineapple or apricots may be used if
preferred. Serves about 6.  Converted by MM_Buster v2.0l.

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