Ingredients
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300ml thickened cream
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1/2 cup lemon butter (see note)
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250g packet gingernut biscuits
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1 lemon, rind shredded
Method
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1Pour cream into a bowl. Using an electric beater, beat until soft peaks form. Add lemon butter. Stir until well combined.
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2Sandwich biscuits together in a log shape by spreading a heaped teaspoon of lemon cream on one side of each biscuit. Cover biscuit log with remaining lemon cream.
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3Sprinkle shredded rind over top of cake. Cover. Refrigerate overnight. Cut slices of cake on the diagonal. Serve.
Source: taste.com.au
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