Cider lolly granita with chocolate biscuit sticks

  • Portion size: Serves 8
  • Hands-on time 30 min, oven time 10-15 min, plus cooling and freezing
  • Difficulty: easy

For adults only – a take on the old-fashioned cider lolly; in this case as a granita with chocolate biscuit sticks, will refresh your memory of summers past.

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Ingredients

  • 1l dry cider (we used Old Rosie Cloudy Scrumpy)
  • 250g light brown muscovado sugar

For the chocolate biscuit sticks

  • 70g plain flour, plus extra for dusting
  • 3 tbsp caster sugar
  • ¼ tsp baking powder
  • 60g unsalted butter, softened
  • 1 tbsp whole milk
  • ½ tsp vanilla extract
  • 100g dark chocolate (at least 70 per cent cocoa solids) to dip
  • Demerara sugar for sprinkling
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Method

  1. Gently heat the cider and muscovado sugar together in a medium saucepan until the sugar has dissolved. Remove from the heat and leave to cool completely.
  2. Pour the cooled cider mixture into a small roasting tin, about 1.5 litres in volume and 4cm deep. Cover with foil, then put in the freezer. Every 2 hours or so, scrape the icy edges of the cider mixture with a fork to break up any ice crystals. Repeat until fully frozen (about 6 hours).
  3. Heat the oven to 180°C/fan160°C/ gas 4. For the chocolate biscuit sticks, combine the flour, caster sugar, baking powder, butter, milk and vanilla with a pinch of salt and 1 tbsp water in a mixing bowl to make a soft dough. Knead briefly on a lightly floured surface until smooth, then roll out to 0.5cm thick.
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  5. Cut the dough into 8cm x 1cm rectangles, then put on a baking sheet lined with baking paper. Bake for 10-15 minutes until golden, then remove from the oven and leave to cool completely. Using a small sharp knife, shape the ends of the biscuits so they resemble lolly sticks.
  6. Melt the chocolate in a bowl set over a pan of barely simmering water (or in short bursts in a microwave set to low), then transfer to a small container deep enough to dunk three-quarters of the biscuits (we used a shot glass). Dip the biscuits into the chocolate to coat, sprinkle with the demerara sugar, then leave to set on baking paper.
  7. To serve, use a fork to break up the granita again, then divide among small glasses or coffee cups. Serve with the chocolate biscuit sticks.

Nutrition

  • 331 kcals Calories
  • 9.9g fat (6.2g saturated) Fat
  • 1.6g protein Protein
  • 53g carbs (46.5g sugars) Carbs
  • 0.8g fibre Fibre
  • 0.2g salt Salt

Quick wins & tips

To save time you can make the granita in an ice cream machine, if you have one. The texture will be softer and more sorbet-like, but it will taste just as good.

Be gentle when shaping and dipping the biscuits – their crumbly texture means they can snap easily.
Obviously, the cider granita is not for children – cloudy apple juice works well as an alternative to cider.

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