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Print this Recipe    Mini Yule Logs

Miniature Yule Logs
Serves: 24

125g / 4oz butter
2 tablespoons golden syrup
1 tablespoon milk
150g / 5oz pack Deluxe milk or plain chocolate, melted
250g / 8oz digestive biscuits, crushed
50g / 2oz Californian seedless raisins, halved
50g / 2oz French glace cherries, diced
40g / 1 1/2 oz hazelnuts, roughly chopped

50g / 2oz butter
125g / 4oz icing sugar, sifted
1 tablespoon cocoa powder, sifted
2 teaspoons hot water
small hand shaped holly leaves and berries to decorate (or use a small holly
shaped cutter) made from coloured fondant icing
icing sugar to dust

Place the butter, golden syrup and milk in a large mixing bowl and
set over a saucepan of simmering water. Stir until the butter has
melted. Remove the bowl from the heat and stir in the melted
chocolate and crushed biscuits mixing well. Stir in the raisins,
cherries and nuts and mix well to combine. Cover and chill in the
refrigerator until the mixture is firm.

Shape tablespoons of the mixture into small log shapes. With some
of the shapes add on a small round of mixture to the side, to form
a branch effect. Repeat this process until all the mixture has
been used. Cover and chill while the buttercream is made.

To make the buttercream beat the butter until it is soft and smooth.
Gradually beat in the icing sugar with the cocoa powder and water.
Mix until creamy and light in texture.

Spread the buttercream evenly over the mini yule logs to completely
cover, shape and mark lines with a fork. Place on the fondant
icing, holly leaves and berries, dust lightly with icing sugar and
place into petit four cases to serve.


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