Ingredients:
1 Swiss roll
Decoration:
1 1\2lb \ 675g
Hot apricot Jam
2 tablespoons of stiff glacé icing
Green colouring
Blended cocoa
Red Ribbon

Method:
1 Reserve 4oz \ 125g for Father Christmas
2 Roll out the remaining marzipan to a rectangle the width of the Swiss roll and slightly larger than the circumference.
3 Brush the marzipan with hot apricot jam,
4 Cut out a grove out of each end of each end of the Swiss roll leaving a core in the middle.
5 Place the marzipan around the Swiss roll, gently pressing into the groves.
6 Trim the end of the marzipan with a scissors.
7 Tie a red ribbon a round each grove.
8 Use a little nozzle to pipe the glacé icing in a zig zag pattern at the end of the cracker. Repeat using the green.
9 Cut out Father Christmas shape from colored marzipan. Pipe with the glacé icing or royal icing to make beard, eyes etc.

To colour marzipan:
Work a little red food colouring into the marzipan to make body and hood and a little browning or blending coca or making the boots or face.

Tara