Punscherulle

I came across these when a friend at work mentioned them. The mix of chocolate and rum goes really well with the marzipan, but I'm sure a Swedish person would, quite rightly, claim that these are nothing like the original inspiration.

Ingredients:

• 50g butter
• 200g digestive biscuits
• 2 tsp cocoa powder
• 30ml rum
• 225g marzipan
• a few drops of green food colouring
• 150g dark chocolate

Method:

1. Put the butter in a bowl and microwave for 20 seconds to soften it.
2. Put the digestive biscuits in a blender and blend until they are fine breadcrumbs.
3. Pour the digestives into the bowl with the soften butter and add the cocoa and rum.
4. Mix well until they are a fine, fairly crumbly dough.
5. Put some grease-proof paper on a baking tray and take a large pinch of the mixture (about a 2cm ball) and shape into fingers of mixture in your hands before placing it on the paper.
6. Repeat for the rest of the mixture, you should end up with 14 to 16 fingers.
7. Chill in the fridge for at least two hours.
8. When the couple of hours is up, put the chocolate in a narrow bowl (so it's easier to dip the rolls into it) over a pan of water and simmer on a gentle heat to melt the chocolate.
9. While that is melting, kneed the marzipan with the green food colouring until it's well mixed. To prevent your hands getting stained, put the drops into the middle of the marzipan and fold it over.
10. Roll the marzipan out using a rolling pin and a dusting of icing sugar until it is a few mm thick.
11. Place one of the chilled fingers on the marzipan and roll it up while cutting a rectangle out to cover it in marzipan.
12. Repeat for the remaining fingers. You'll need to re-roll out the offcuts of marzipan a couple of times.
13. Dip each end of the wrapped fingers into the fully melted chocolate and place back on the paper on the baking tray to cool.
14. After a few hours to cool, place in an airtight container and store in a cool dry place for up to a few days.

Makes about 14 rolls.