This Christmas cookie log is so easy to make, your guests will think you’re a dessert master!
With crowds coming over for Christmas and temperatures soaring, nothing could be more welcome than a super easy Christmas cookie log that is served chilled.
Not only will it be a winner with you, but your guests will delight in the beautiful layers revealed upon being sliced and served.
This dessert is also a winner because it can be made the day before, taking one item off your to-do list early.
Christmas cookie log
- 1 packet of Arnotts Chocolate Ripple biscuits
- 500 millilitres of thickened cream
- 2 tablespoons of sugar
- 1 tablespoon of vanilla essence or hazelnut essence depending on which flavour you prefer
- Cherries, chocolate flakes or sprinkles for decoration
Whip the thickened cream with the sugar and vanilla or hazelnut essence, until stiff peaks form.
Using three cookies make a layered sandwich with the cream. Sit aside for a moment.
With a spatula, smear your serving plate with a streak of cream. Place the cookie sandwich side-on on the streak of cream.
Using the cream and all remaining cookies build the log shape along the plate, layering the ingredients side by side. Once all the cookies have been used, coat the entire log in the remaining cream. Smooth the sides and ends (don’t worry if there are streak marks, it adds to the log presentation).
Clean the edge of the plate and loosely cover with aluminium foil and put it in the fridge to set for at least six hours.
Once it has rested in the fridge and just before serving, remove the foil and decorate the log with a rim of cherries, chocolate flakes and/or sprinkles. To serve, cut wedges on a deep angle so that you can see layers of cookies and cream.