[guide.chat] Ginger Biscuits roll
- From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
- To: "guide chat" <guide.chat@xxxxxxxxxxxxx>
- Date: Tue, 7 Feb 2012 16:09:41 -0000
Ginger Biscuit Roll There are many versions of this tea time snack. I learned this one at school. Ingredients: half a pint of double cream 8 oz ginger biscuits orange juice chocolate vermecilli METHOD: Put the cream in one bowl and the orange juice in another. Lay a sheet of tin foil flat on the work surface and liberally spread the chocolate vermecilli on it. Dip a ginger biscuit in the orange juice, then spread cream evenly on both sides of the biscuit. Dip a second biscuit in the orange juice to soak it then press it against the first and spread cream on the plain side of the biscuit. Continue like this until all the biscuits are used up and you have a cylinder of ginger biscuits and cream. Do not press the biscuits together too firmly or the cream will squirt out. Now cover the whole thing with a layer of cream. Place the biscuit cylinder on the centre of the tin foil covered with chocolate vermecilli, fold the tin foil over and around the cake firmly and tightly so that it is completely enclosed in the parcel tightly wrapped. Place in the fridge to chill over night. Serve in slices.
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