ANZAC biscuit log

Name: ANZAC biscuit log
Yield: 6
Ingredients: 300 ml Cream; 2 Tbsp Icing sugar; 1 Tbsp Strong coffee, use up to 2Tbsp; 12 Anzac biscuits, use up to 14 (Main); 75 g Dark chocolate, melted

for 6 people

Jan Bilton

Food writer and cookbook author.

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The coffee can be omitted if preferred and 1 teaspoon of vanilla added.

Ingredients

300 ml	Cream
2 Tbsp	Icing sugar
1 Tbsp	Strong coffee, use up to 2Tbsp
12	Anzac biscuits, use up to 14 (Main)
75 g	Dark chocolate, melted

Directions

Whip the cream and icing sugar until stiff peaks form. Paint a line of whipped cream down the centre of a long serving plate. This will help the biscuits to stay upright.
Fold the coffee into the remaining whipped cream. Take 1 biscuit and spread the underside generously with the coffee cream. Sandwich together with another biscuit. Stand upright on the serving plate. Spread the second biscuit with whipped cream and continue sandwiching the biscuits together until a long log is formed.
Spread the log with whipped cream, loosely cover, then refrigerate overnight. Just before serving drizzle with a little melted chocolate. Slice to serve.