This recipe also makes great petits fours when sliced into delicate cubes and served in pretty paper cases.

Ingredients: (Makes 12)

• 325 g/12 oz pack shortbread biscuits
• 55 g/2 oz dried apricots
• 28 g/1 oz pistachio nuts
• 28 g/1 oz flake almonds, toasted
• 3 tablespoons glace cherries
• 28 g/1 oz crystallized ginger
• 115 ml/4 fl oz orange juice
• 1 teaspoon vanilla extract
• 200 g/7 oz white chocolate
• 175 g/6 oz unsalted butter
• 55 g/2 oz plain chocolate

Method:

Line a 20-cm/8-inch round layer cake tin with plastic wrap. Break the shortbread biscuits into small, bite-size pieces and place in a large bowl. Roughly chop the apricots and pistachio nuts and stir in with the shortbread pieces. Add the flaked almonds and mix to combine.

Chop the glace cherries and ginger and add to the bowl, followed by the orange juice and vanilla. Place 160 g/5½ oz white chocolate into a bowl over a pan of simmering water and add the butter.

Heat until melted. Add to the biscuit mixture and stir until evenly combined. Spoon the biscuit mixture into the prepared tin and chill in the refrigerator for 4 hours. Melt the plain chocolate in a bowl over a pan of simmering water and drizzle over the top of the chilled slice.

Repeat with the remaining white chocolate and chill in the refrigerator until set. To serve, ease out of the tin, discard the plastic wrap and cut into 12. Store refrigerated in an airtight container for up to 3 days. This recipe is not suitable for freezing.