Go Back
+ servings
A gold fork pressing into a biscuit and cream log.

Gingernut Log

This old fashioned Gingernut Log recipe is completely no-bake and takes just 15 minutes to prepare using 5 basic ingredients.
5 from 6 votes
Print Pin
Course: Dessert
Cuisine: Australian recipe, Christmas
Prep Time: 10 minutes
Chilling time: 6 hours
Total Time: 6 hours 10 minutes
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 tsp 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