Ginger biscuit log recipe

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Add the vanilla essence and icing sugar to the cream and whip until combined.
Pour the orange juice or cold coffee into a shallow bowl.
On a serving plate long enough to hold the packet of biscuits (and a few extra centimetres at either end), add a smear of cream to help hold the biscuits in place.
Take the first biscuit, dip it in the liquid and smear one side with cream. Place the biscuit on the plate, standing it up on its edge – the first biscuit may fall but the second will hold it up. Take the second biscuit, dunk it briefly in the liquid, smear one side with cream and place it up against the first biscuit.
Repeat until all the biscuits are used, forming a straight line, making sure to leave about a quarter of the cream mixture.
Gently smear the remaining cream all over the top and sides of the log, smoothing as best you can.
Chill the log for at least six hours, preferably overnight, to allow the biscuits to soften before serving.
Serve covered with a caramel sauce or grated chocolate.

Per serving: 390kcals, 23.2g fat (11.7g saturated), 42.5g carbs (25.4g sugars), 3.4g protein, 2.2g fibre, 0.183g sodium

Ginger biscuit log