This is a twist on the popular Choc Ripple log, using Butternut Snap Cookies layered with vanilla whipped cream. It looks so impressive, your guests needn’t know how easy it is to prepare. And you don’t even need to turn the oven on!
Ingredients
- 300ml thickened cream
- 1 tbs caster sugar
- 1 tsp vanilla essence
- 250g Arnott’s Butternut Snap cookies
- 1/2 cup milk
- 1 tbs golden syrup
Method
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Step 1Beat cream with sugar and vanilla until thick. Spread a layer of cream down the centre of your chosen serving plate.
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Step 2Place two Butternut Snap cookies in a small ziplock bag and use a wooden spoon or rolling pin to crush into small pieces. Set aside.
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Step 3Using remaining cookies, dip one quickly in milk then spread underside with cream. Place upright on serving plate. Take a second cookie, dip quickly in milk, then spread underside with cream. Place adjacent to the first cookie, sandwiching them together. Continue until you have used all the cookies, sandwiching them together to form a long log. Use remaining cream to completely cover the log. Refrigerate for 2 hours.
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Step 4Just before serving, sprinkle crushed cookies over the top of the log and drizzle with golden syrup. Slice diagonally into thick servings.
Recipe Notes
2 hrs refrigeration
Don’t let the cookies sit in the milk or they’ll turn to mush. A quick dip is enough to soften them whilst maintaining their shape.
Prepare the cake ahead of time - it needs a couple of hours in the fridge to allow the biscuits to soften and the cream to set firmly.
Recipe and photo by Greer Worsley
Recipe Reviews (2)
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