The traditional Ripple Cake gets a Christmas makeover! Use homemade gingerbread recipe to create a wonderful dessert for your christmas table.
Ingredients
125g Western Star Original Butter, chopped
1/3 cup brown sugar
1/3 cup golden syrup
1 egg
2 1/2 cups plain flour
1 tablespoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 teaspoon bicarbonate of soda
600ml Western Star thickened cream
1/4 cup muscat or tokay
2 cups (approx.) pure icing sugar, sifted
Method
Melt butter, sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly
Whisk egg and butter mixture in a large bowl. Sift flour, spices and soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30-40 minutes or until just firm
Roll out dough on a floured surface to 1/2 cm thickness. Cut 20 x 5cm rounds of gingerbread dough and transfer onto lightly buttered baking trays
Bake at 180°C for 8-10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely
Whip thickened cream with muscat or tokay. Spread 1-2 tablespoons of whipped cream on each biscuit and stick biscuits together on a serving platter in a wreath shape
Spread remaining cream over the cake to cover. Cover with plastic wrap and refrigerate overnight to soften
