My first set of chocolate clusters were transformed into a sweet spread and the leftover ingredients from my ginger-cashew clusters received the same treatment. This time I blended the cashews, glace ginger and chocolate with Tofutti Better Than Cream Cheese to smooth it out.
The 'pesto' was a success equal to my first attempt and I found some even better biscuits to team it with! These are Arnott's Lattice biscuits, pastry squares that are like sweet glazed SAOs. I haven't had them in years, though I do remember some incredible passionfruit vanilla slices made with them when I was growing up.