Gingernut Log
This old fashioned Gingernut Log recipe is completely no-bake and takes just 15 minutes to prepare using 5 basic ingredients.
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Servings: 12 serves
Calories: 325kcal
Cost: $10
Equipment
- Beaters, stand-mixer or Thermomix
Ingredients
- 600 ml thickened cream heavy whipping cream
- 45 g (3 tbs) caster sugar optional
- 2 teaspoon vanilla extract optional
- 250 g Arnott's Ginger Nut biscuits or similar
- 250 ml brandy for dipping, optional
- Caramel sauce, Twix bars and Maltesers to decorate
Instructions
Conventional Method
- Place the cream, caster sugar and vanilla extract into a bowl. Beat with handheld beaters or a stand-mixer until soft peaks form.
- Spread some of the whipped cream along the base of your serving dish.
- Hold one ginger nut biscuit in your hand and quickly dip it into a small deep bowl filled with brandy (or non-alchoholic substitute). Spread a teaspoon of whipped cream onto the flat edge and place another ginger nut biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
- Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
- Repeat until all of the biscuits have been used.
- Use the remaining whipped cream to spread over the entire outside of the log.
- For best results, place in the fridge overnight before serving (as this will allow the biscuits to soften).
- Decorate with caramel sauce, chopped Twix bars and Maltesers.
Thermomix Method
- Insert the butterfly into the Thermomix bowl. Add the cream, caster sugar and vanilla extract and beat on Speed 3 until soft peaks form.
- Spread some of the whipped cream along the base of your serving dish.
- Hold one ginger nut biscuit in your hand and quickly dip it into a small deep bowl filled with brandy (or non-alchoholic substitute). Spread a teaspoon of whipped cream onto the flat edge and place another ginger nut biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
- Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
- Repeat until all of the biscuits have been used.
- Use the remaining whipped cream to spread over the entire outside of the log.
- For best results, place in the fridge overnight before serving (as this will allow the biscuits to soften).
- Decorate with caramel sauce, Twix bars and Maltesers.
Notes
RECIPE NOTES & TIPS
Arnott’s Ginger Nut biscuits - are available from all Australian supermarkets. Alternatively you can substitute them with any plain, sweet ginger flavoured cookie.
Refrigerate overnight (or for at least 6 hours) - to allow the biscuits to soften.
To serve - use a large, long rectangular serving dish to prepare and serve your ginger nut log cake on.
For a non-alcoholic substitute - dip the ginger nut biscuits in orange juice, lemonade or ginger ale.
Storing - this log can be stored in the refrigerator and consumed within 2 days. This recipe is not suitable for freezing.
Nutrition
Calories: 325kcal | Carbohydrates: 21g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 119mg | Potassium: 67mg | Fiber: 1g | Sugar: 10g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
