White chocolate, cinnamon and almond crackles

These crackles are a perfect mix of fragrant cinnamon and white chocolate. If you want to give them as a gift, make enough for yourself too, or they might never make it to the intended recipient!

MAKES ABOUT 20

YOU WILL NEED 100g slivered almonds 200g white cooking chocolate 4tbsp puffed quinoa ½tsp ground cinnamon 1 pinch sea salt 1 First, toast the slivered almonds in a dry frying pan over a medium heat until they’re lightly coloured. 2 Roughly chop the white chocolate, then add to a heatproof bowl sitting over a saucepan of simmering water. Allow to melt. 3 Combine the quinoa puffs and almonds with the cinnamon and salt. Stir the mixture into the melted chocolate. 4 Line a baking tray with greaseproof paper. Use a teaspoon to scoop spoonfuls of the chocolate and almond mixture onto the tray and leave to set completely. 5 Transfer the crackles to pretty boxes or a cookie tin. They will keep for 1-2 months if they’re tightly sealed.