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Ginger biscuits - 200 gms
Double cream - 225 ml

For the decoration:
Crystallised or stem ginger


  • Put half the cream in a bowl and whisk until it forms fairly stiff peaks. Use it to sandwich the ginger biscuits together in a long roll.
  • Arrange the roll on a serving dish and leave in the refrigerator or some other cool place overnight.
  • Next day whip the remaining cream and use it to cover the ginger biscuit roll completely.
  • Decorate the roll with small pieces or slices of crystallised or stem ginger.
  • Cut diagonal pieces from the loaf shape or cut into slices.
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