Ingredients:

15pcs Annas Original Ginger thins

300g white chocolate

100 ml mini marshmallows

100 ml salted and roasted macadamia nuts

100 ml salted and roasted pistachios

100 ml dried cranberries

Decoration:

Save some gingerbread biscuits, cranberries, marshmallows and nuts for decoration.

How to:

1. Melt the chocolate on low power in the microwave or on low heat on the stove. Stir until everything is melted.

2. Roughly chop the nuts and gingerbread biscuits and add to the melted chocolate.

3. Add the cranberries and marshmallows to the chocolate mixture.

4. Place baking paper on a baking tray, about 15-25 cm, and spread the chocolate mixture.

5. Decorate with marshmallows, cranberries, nuts and whole gingerbread biscuits on top. Let set in the refrigerator for about 3 hours.

6. Heat a knife in hot water and cut the set chocolate mixture into bitesized pieces.

Find more gingerbread biscuit recipes on Annas website