Sweet Treats, Biscuits & Slices
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Cranberry & Pistachio Flakes
Ingredients
- 80g Sunbeam Pistachios
- 50g Sunbeam Currants
- 200g white chocolate, melted
- 50g Angas Park Cranberries
- 2 tsp silver cachous
Method
| 1. | Spread melted chocolate in a thin layer onto a baking paper lined tray. Quickly sprinkle over pistachios, cranberries, currants and cachous. Lightly press into chocolate to ensure fruit and nuts set in the chocolate. |
| 2. | Allow chocolate to set in a cool dry place, break into flakes and serve as desired. |
| 3. | Tip: Can be stored in an airtight container for up to 3 – 4 weeks. |