- Publish Date
- Friday, 1 April 2016, 1:02PM
- By Allyson Gofton
Way back in the 70s Chocolate Ripple Biscuits hit the shelves and on the side of the packet was a recipe to dip the biscuits in cold coffee or sherry, I can’t recall which, and then jam together with sweetened whipped cream. It was de rigueur and every kid’s dream dessert. You can make it with any favourite biscuit, just be creative with what your family loves.
Pembroke Ginger Log
Feeling in a gingery, spicy mood for a gorgeous no-fuss pud. Check this From Wanaka (is that place not beautiful?!), comes Pembroke Patisserie's Gingerbread Biscuits and all you need to do is dip them in Stone's ginger wine, or even coffee and then sandwich with whipped cream. Decorating is up to you. Easy as and yummy!
Prep Time: 10 minutes
Cooking Time: 2-4 hours
300 ml bottle cream, well chilled
1/4 cup icing sugar
Dash vanilla essence or extract
1/4 cup Stone's Green Ginger Wine (or use sherry or strong cold black coffee)
250 gram packet Pembroke Patisserie's Gingerbread Biscuits
Slices ginger fudge, grated chocolate, edible flowers.
- Whip the chilled cream with the icing sugar and vanilla essence until firmly whipped.
- Dip each biscuit quickly in the green ginger wine and join together using only half the whipped cream as you need the remaining whipped cream to cover the log with . It's best to build the log on a serving platter as moving it, once joined is a bit of a juggle. Once all the biscuits are joined together cover with the remaining whipped cream.
- Refrigerate for 2-4 hours before serving. This gives the biscuits enough time to soften; makes it easier to serve.
- I decorated my Pembroke Ginger Log with shaved slices of ginger fudge and shavings of chocolate. Yum!
- Pembroke Patisserie's Gingerbread Biscuits won at the 2016 Cuisine Magazine Artisan Food Award and you will find Pembroke Patisserie products in good food stores.
Take your Radio, Podcasts and Music with you