Look for flavoured cranberries for added taste - often they can be purchased with a blueberry or raspberry flavour.

Ingredients

• 1½ cups flour
• ½ cup icing sugar
• ¼ cup cocoa
• 100 grams butter, diced
• 1 egg
• 3-4 tablespoons cold water
• 500 grams dark chocolate, chopped
• 50 grams Kremelta
• 180 gram packet marshmallows, chopped
• 1½ cups dried cranberries
• ¾ cup raw pistachio nuts

Method

1. Preheat the oven to 180C. Grease and line a standard 20cm x 30cm Swiss roll tin.
2. Place the flour, icing sugar and cocoa into a bowl. Lightly rub the butter into the dry ingredients.
3. Beat the egg and water togerher and mix into the dry ingredients to make a pliable dough.
4. Press into the prepared tin using a floured glass to help roll the dough evenly in the slice tin.
5. Bake in the preheated oven for 10-12 minutes or until the pastry is cooked. Cool the pastry in the tin.
6. Put chocolate and Kremelta into a microwave-proof bowl and heat on high power (100%) for 2-3 minutes or until chocolate is almost melted. Stir until smooth.
7. Scatter the marshmallows, cranberries and pistachio nuts over the base and pour over the melted chocolate. Tap the tin on a bench to even out the ingredients.
8. Refrigerate for 1-2 hours or until set. Use a hot knife to cut into small pieces. Store in the refrigerator.

Cooks Tips

Use baby marshmallows in place of diced large marshmallows.