24 ginger snaps
4 tbsp rum
450 ml (3/4 pint) double cream (heavy cream)
1 tsp ground ginger
1 tbsp caster sugar (superfine granulated)
1 tbsp ginger syrup, from stem ginger
stem ginger slices to decorate
4 tbsp rum
450 ml (3/4 pint) double cream (heavy cream)
1 tsp ground ginger
1 tbsp caster sugar (superfine granulated)
1 tbsp ginger syrup, from stem ginger
stem ginger slices to decorate
method
1. Place the biscuits in a shallow dish and sprinkle with the rum. Leave until completely absorbed.
2. Whip the cream with the ground ginger and sugar until stiff. Fold in the ginger syrup.
3. Sandwich all the biscuits together using two thirds of the cream to make a long roll.
4. Place on a serving dish and cover with the remaining cream. Decorate with the stem ginger.
2. Whip the cream with the ground ginger and sugar until stiff. Fold in the ginger syrup.
3. Sandwich all the biscuits together using two thirds of the cream to make a long roll.
4. Place on a serving dish and cover with the remaining cream. Decorate with the stem ginger.
serving amount
serves: 4 - 6
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