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GLUTEN-FREE CHOCOLATE MACADAMIA ROLL

Ingredients:

250g (8oz) rice cookies (from health food shop)
½ cup raisins, chopped
½ cup macadamia nuts, chopped
155g (5oz) dark chocolate
60g (2oz) butter
1 egg
2 tablespoons Amaretto OR liqueur of your choice
pure icing sugar (powdered sugar)

Method:

Crush cookies, not too finely. Melt chocolate with Amaretto. Beat the egg, and combine with butter, melted, then combine with chocolate mixture. Mix well.

Work mixture into a sausage shape, place on aluminium foil and roll up into lengths. Chill until it's firm. Dust with icing sugar and cut into slices. If there's any left over -- there probably won't be -- keep it in the fridge.

Note: the consistency of the mixture may vary depending on the brand of gluten-free biscuits used. If it seems too sloppy, try putting it in the fridge for a few hours before rolling into lengths.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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