I am bringing a classic back this Christmas with a very retro inspired recipe for Gingernut Log! Some still make it, some remember if from their childhood and some have never heard of it but I definitely think it should appear on your Christmas table his year.
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.
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.
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 & half Orange Juice so you really can create your own flavour.
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!
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 – but I have to say a caramel or toffee sauce takes it to the next level!
Also a little tip I recently learnt about how to get your cream to last a little longer – and 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!
Feel free to try this and my Chocolate Chippie Version, or a Chocolate Ripple biscuit version if you prefer!
Onto the recipe for my version of Gingernut Log!
*If you would like to try the vanilla instant pudding 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.
And there you have it! A Kiwi & Australian Classic. I have also uploaded my chocolate chip version so be sure to try them both out to see which one you prefer more!
Thank you so much for stopping by to check out my latest recipe. I hope that you try this one at your next special occasion and help revive this classic recipe.
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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 snap cookies???
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.
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!
Yes that would be lovely
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!
Love this idea
I make a version of this log using ginger nut bikkies with a Lillie lemon essence to flavour the cream
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.
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.