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Gingernut Log

Food • Local • Newsletter • Recipes • Summer Sizzle with Hilary Biller

Serves: 6

Ingredients

  • 15ml (1tbsp) instant coffee granules dissolved in 125ml (1/2 cup) boiling water
  • 60ml (4tbsp) coffee liqueur
  • 1 x 200g packet of Gingernut biscuits
  • 375ml (1/2 cups) cream, whipped
  • 50g dark chocolate
  • a few nuggets of glace ginger, finely chopped

Method

  1. Leave the coffee mixture to cool then stir in the liqueur. Quickly dip the biscuits, one at a time, into the coffee liqueur mixture. Don’t leave them too long because they become soggy. Smear one side of each biscuit with whipped cream.
  2. On a serving plate position the first cream smeared biscuit upright at one end and repeat with the remaining biscuits so they are stacked in a log shape.
  3. Spread the remaining cream over the log covering the biscuits.
  4. Melt the chocolate and drizzzle over the log and sprinkle over the chopped ginger. Chill to set before serving.