ž18 sweet biscuits
1 teaspoon cocoa powder
small pot double cream
1 teaspoon icing sugar
knife and fork
whisk
basin
foil
plate
1 teaspoon cocoa powder
small pot double cream
1 teaspoon icing sugar
knife and fork
whisk
basin
foil
plate
ž
1. Put the cream, sugar and cocoa in a basin. Whisk cream until it is just stiff enough to stand in peaks.
2. Spread the cream on the biscuits. Sandwich them together in a long roll. Use about half the cream.
3. Wrap the roll of biscuits in foil. Put it in the fridge with the rest of the cream.
4. Next day, unwrap the roll, put it on a plate and cover it with the rest of the cream.
5. Drag a fork over the cream to make a 'bark' on the 'log'. Decorate it with icing sugar snow and holly.
6. This cake is rich so serve small slices.
1. Put the cream, sugar and cocoa in a basin. Whisk cream until it is just stiff enough to stand in peaks.
2. Spread the cream on the biscuits. Sandwich them together in a long roll. Use about half the cream.
3. Wrap the roll of biscuits in foil. Put it in the fridge with the rest of the cream.
4. Next day, unwrap the roll, put it on a plate and cover it with the rest of the cream.
5. Drag a fork over the cream to make a 'bark' on the 'log'. Decorate it with icing sugar snow and holly.
6. This cake is rich so serve small slices.
ž
žhttp://www.santas.net/christmaschocolatelogs.htm