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The Jaffa cake story prompted my colleagues to nag me to tell you about my biscuit cakes.
It all started shortly after I first met the man who was to become my better half. He introduced me to his mother's dinner party 'cheat' dessert from the 70s.
All you need is a pot of whipping cream, a packet of ginger nuts and a glass of sherry. You need to prepare everything the night before. Whip the cream until it's nice and thick. Put the sherry in a shallow bowl. Open the packet of ginger nuts and dip each one (both sides) in the sherry. As you finish each one you need to reassemble them into the cylindrical shape they were in in the packet on a serving dish. This is the only tricky bit. Once your roll of biscuits is complete cover the whole thing with the cream and leave in the fridge overnight. (You could sprinkle it with grated chocolate, nuts or whatever takes your fancy, too.) When you finally get around to cutting up the cake all the biscuits will have fused into one wonderful log. Everyone will ask for the recipe.
I've tried many variations of this over the years. The most popular uses chocolate chip cookies and orange liqueur (replace with orange juice for small people). You could even use chocolate mousse instead of the cream.
My personal favourite is to dip shortbread fingers in whisky and assemble them in two rectangular layers with raspberries sandwiched in the middle. Cover with the cream and decorate with more raspberries and grated dark chocolate, The only hard part is making sure that you get the biscuits soggy enough. Yum!
|Nicey replies: That does sound excellently 70's. Its put me in the mood for a Vesta Beef Curry and Surprise Dried Peas.|