Recipe Method

• In a large mixing bowl, cream the margarine and sugar together thoroughly.
• Blend in the condensed milk and essence of choice, followed by the flour, baking powder and coconut.
• Gently blend in the cranberries and chocolate chips, and bring the dough together to shape into several even length logs, measuring 12-15cm length x 5cm diameter.
• Place the rolls on a tray and chill for at least an hour, until very firm.
• Wrap each roll individually in SPAR sandwich wrap, and secure with sticky-tape.
• Wrap cellophane or SPAR heavy foil over this, and secure both squeezed ends with ribbon, as illustrated, to depict a Christmas cracker.

Attach these instructions on a gift tag

• Store in fridge  for up to 1 month.
• Slice  off 5mm thick onto  a greased tin.
• Bake in pre-heated 180 °C oven for 12 minutes.