Ginger nut Christmas log

Ginger nut Christmas log

Little Kitchen
Jacqui Melville

This dessert should be kept in the fridge for at least 2–6 hours before you want to serve it, so that it becomes soft and squidgy.


Quantity Ingredient
300ml cream
2 teaspoons vanilla-bean paste
250g packet of ginger nut biscuits
1 1/2 tablespoons icing sugar
2 candy canes, (optional) for decoration


Quantity Ingredient
electric mixer
mini spatula
measuring spoons
icing sugar shaker


  1. Put the cream and vanilla into the bowl of an electric mixer. Beat it until it thickens enough to form stiff peaks when you lift out the beater.
  2. With a mini spatula, spread 1 tablespoon of cream over the surface of each ginger nut biscuit until you have used up the whole packet.
  3. Sandwich the biscuits together in little groups of 5. Carefully lay them on their side on a long serving platter to form a thin log, about 30 cm long. Use the mini spatula to spread the rest of the cream all over the log; don’t forget the ends.
  4. Use the side of the spatula to carefully draw long wobbly stripes from one end of the log to the other to resemble the bark of a tree.
  5. Ask a grown-up to help you put the log into the fridge overnight – or for at least 2 hours. The ginger nut biscuits will soften as the cream soaks in.
  6. Just before serving, dust the log all over with icing sugar. If you want to make it look really Christmassy, decorate it with candy canes. I like to stand one candy cane upright in the log and crush the other one finely and sprinkle it over the surface. Cut the log into slices on the diagonal instead of straight across.
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