GINGER BISCUIT ROLL

Ingredients:
Ginger biscuits - 200 gms
Double cream - 225 ml

For the decoration:
Crystallised or stem ginger

Method:

• 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.