Fruity Oat Biscuit and Chocolate Salami Slice

parchment paper, oven tray, saucepan and 2 x mixing bowls

50g pistachios
25g flaked almonds
150g Doves Farm Organic Fruity Oat Biscuits
75g butter
150g plain chocolate
2 tbsp honey
50g dried cranberries
icing sugar, for dusting

200°C, Fan 180°C, 400°F, Gas 6        

1. Pre-heat the oven.
2. Spread out the pistachios and flaked almonds on an oven tray, roast in the oven for 4-5 minutes then leave to cool.
3. Break the biscuits into tiny pieces.
4. Put the butter and chocolate into another bowl and heat gently until just melted, stir in the honey.
5. Add the biscuit pieces, roasted nuts and cranberries and mix well.
6. Tip the mixture onto a large piece of parchment paper.
7. Using the parchment for support, roll the mixture to form a 30cm/12” cylinder, pressing to exclude any air.
8. Leave the wrapped cylinder for 3-4 hours until set.
9. Unwrap the cylinder, dust it with icing sugar and cut it into 7mm/¼” slices.
10. Store whole or sliced in an airtight container in the refrigerator and bring back to room temperature before serving.