Cider lolly granita with chocolate biscuit sticks

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.