This Gingernut Log is a simple no-bake dessert made with gingernut biscuits, cream and your choice of dunking liquid. The biscuits soften as the log chills, creating a lovely sliceable dessert with plenty of ginger flavour.
Orange juice, ginger ale, lemonade, sherry or brandy can all be used for dipping the biscuits, making it easy to adapt depending on what you have on hand. It’s especially handy for Christmas when an easy make-ahead dessert is always welcome.
Remembering the classic Gingernut Log
Since sharing an image of my Chocolate Chippie Log on Facebook a few days ago I have been inundated with people remembering the version of this they had many years ago, with so many names given to this creation and so many variations to the same recipe.
So it is with some delight that I get to share this with you.
A special occasion dessert from my childhood
It came about as I overloaded myself with cream. I purchased a huge bottle for just one recipe so thought I had best get my thinking hat on to use it up. Then, I spied a few packets of biscuits in the cupboard and remembered my Mum making this when I was young.
Back then I am certain it had sherry in it and was covered in lashings of cream. So chances are good I never ate it, but I certainly remember it being a special occasion dessert.
What can I use to dunk the Gingernut biscuits?
It is actually so simple to make, simply prepare some cream, decide what ‘dunking’ liquid you will use, anything from sherry, brandy, orange juice, lemonade, ginger ale and beyond has been suggested! Many versions refer to half sherry and half orange juice so you really can create your own flavour.
How to make Gingernut Log
How long does Gingernut Log need to chill?
Then simply settle down to get assembling. You then store it overnight or for at least 6 hours to ensure that the biscuits have softened, then you will have a dessert to be proud of!
What can I use to decorate a Gingernut Log?
I covered my gingernut log in a delicious toffee sauce that I found at the supermarket. But, simply sprinkling over grated chocolate would do the trick. I do have to say though, a caramel or toffee sauce takes it to the next level!
How can I help the whipped cream hold its shape?
Also a little tip I recently learnt about how to get your cream to last a little longer. That is to add instant vanilla pudding to the whipped cream! Totally optional and will make your cream a little stiffer than normal once it has chilled but it is nice for a change!
If you would like to try my vanilla instant pudding trick, simply begin to whip up 250mls of cream gently. While you are doing this, add the remaining 50mls of cream to a small bowl. Stir into this the 1 tablespoon of vanilla instant pudding, then the essence and icing sugar. Once the cream begins to leave a trail, add this instant pudding mixture to it and combine as normal until firm peaks appear.
Try another biscuit log variation
There you have it! A Kiwi & Australian Classic. Feel free to try this and my Chocolate Chippie Version, or a Chocolate Ripple biscuit version if you prefer! Try the different variations out to see which one you prefer.
Gingernut Log recipe
Gingernut Log
This easy Gingernut Log combines gingernut biscuits and cream with your choice of dunking liquid for a simple, make-ahead Christmas dessert.
Ingredients
- 1 x 300g Packet of Gingernut Biscuits
- Cream, 300 mls
- 1 teaspoon Vanilla Essence
- 1 Tablespoon Icing Sugar, 8 grams
- (Optional - 1 Tablespoon Vanilla Instant Pudding, see below for instructions*)
"Dunking" Liquid Ideas
- Orange Juice, Sherry, Brandy, Lemonade, Ginger-ale etc - Approx 1 Cup
Instructions
- In a large stainless steel mixing bowl add the cream and being to slowly beat with electric beaters or a food mixer and gently increase the speed
- Once the cream begins to leave a trail after the beaters add the vanilla essence and icing sugar and continue to mix on a medium speed until soft peaks have formed.
- Mix for a few seconds more until you have stiff peaks, set aside the whipped cream.
- Prepare your "dunking" liquid in a shallow bowl.
- Take your serving plate and ensure it is long enough to hold the packet of biscuits and a few inches either end.
- Smear some cream across the plate as I have done above, this helps hold the biscuits in place and forms a base.
- Take the first biscuit and dunk it briefly in the chosen liquid, then smear one side with cream and place it vertically on the plate - the first one may fall but the second will hold it up.
- Take the second biscuit, dunk it briefly in the liquid, smear one side with cream and place it up against they first biscuit.
- Repeat until all the biscuits are used up and form a straight line.
- Take the remaining cream and gently smear all over the top and sides of the log, smoothing as best you can.
- Chill the cream covered log for at least 6 hours, preferably overnight, to allow the biscuits to soften before serving.
- Serve covered with a sauce or grated chocolate.
- Enjoy!
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 17Total Fat 1gSaturated Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 22mgCarbohydrates 3gFiber 0gSugar 1gProtein 0g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I really hope you love this Gingernut Log as much as we do. It’s such a lovely dessert for Christmas and special occasions, and so easy to prepare ahead of time.
If you give this recipe a go, I’d love to hear how it turned out for you in the comments. You can also leave a ⭐ rating in the recipe card above, it really helps others find and enjoy this recipe too.
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Happy baking,
Anna x
Joy says
Also used to make this with super wine biscuits and blackberry nip. Back then the blackberry nip was more syrupy. They’re all yum!
Anna From Just A Mum says
I’m pleased you liked them! Anna
Saasha says
Just came across this recipe and will be trying it for Christmas. Can I ask what you used for dunking the gingernuts and which toffee sauce you got from the supermarket?
sue says
I used the new dairy free Flora cream with vegan ginger biscuits. wonderful and cruelty free too.
Barbara Higgins says
Can’t wait to try it again, thanks
Sue says
Looks great and easy!
Vicki Knox says
Haven’t tried it yet but looking forward to making the log and I’m going to use homemade gluten free ginger nut biscuits
Diana Schmidt says
Are ginger nut the same as ginger snaps
Diana Schmidt says
Wondering?
Are ginger nut the same as ginger snap cookies???
justamumnz says
They look very similar yes.
Judy McMahon says
Thanks for this, and chocolate chip cookie version. I am down to make desert for next Friday night and had decided to go retro. Your recipes helped the old brain know it is on the right track. I intend to do both versions, plus use crushed pineapple on the gjngernut log. This is how I used to make it in the 70s. Such a long time ago now! Yum yum.
Courtney says
This looks amazing! I want to make this for Christmas Day and I’m wondering do you think dunking the ginger nuts in coffee would work nicely? As we love dunking our ginger nuts in coffee!
justamumnz says
Yes that would be lovely
Vicki says
My version that I got from a 1970’s school fundraiser cookbook uses crushed pineapple. Drain the pineapple thoroughly, use the juice for the dipping. Layer cream, dipped gingernut and then a layer of the crushed pineapple. Continue as above to cover etc. YUM!
justamumnz says
Love this idea
Allison says
I make a version of this log using ginger nut bikkies with a Lillie lemon essence to flavour the cream
Rose Valentine says
Hey
Does this freeze ok?
Shiuli says
Made this gingernut log for our christmas bbq party and it was instant hit. Thank you for such a easy but really crowd pleasing recipe.
justamumnz says
Wonderful!! I’m so pleased everyone enjoyed it, thank you for the feedback ?
Debbie Hamlin says
Here is a version I made: Dip ginger snaps in equal parts orange juice and Triple Sec and layer into springform pan. Whip cream with about a tbsp of Triple Sec, and some sugar into the cream. Fold finely grated orange rind into the cream and spread over cookie layer. Create four layers of cookies and cream.Decorate with ginger snap crumbs and orange rind.
justamumnz says
Oh wow!!!!!!!!!!!