Little Ginger & Honey Cakes

Little Ginger & Honey Cakes
Preparation time is 30minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 2 out of 4

6 Ingredients

Number of servings
8
  • 125grams cream cheese, softened
  • 1tablespoons icing sugar mixture
  • 1/4 cup honey
  • 600milliliter thickened cream
  • 2 250g Woolworths Gingernut biscuits
  • 8 fresh cherries

Nutrition per serving

1510 Kilojoules or 360 Calories
17% of daily energy intake*
Protein
3.0grams
Fat
32.1grams
Carbs
15.5grams
Sugars
14.8grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Deliciously sweet with a touch of ginger spice, these mini cakes made of stacked gingernut biscuits and cream cheese will make a delightful addition to any festive spread.
Instruction tip
Swap tip:
Use your favourite biscuits, such as butternut snap or choc ripple, instead of gingernut.

Method

Step 1 of 5

Using an electric stand mixer, beat cream cheese, icing sugar mixture and 1 tbs honey until light and fluffy. Add 300ml cream and beat until just-soft peaks form, taking care not to overbeat.

Step 2 of 5

Line a large baking tray with baking paper. Open biscuits. Place 1 biscuit on the tray. Spread top of biscuit with approximately 2 tsp cream-cheese mixture. Top with a second biscuit and spread with approximately 2 tsp cream-cheese mixture. Continue layering with biscuits and cream-cheese mixture to form a stack of 5 biscuits. Repeat with cream-cheese mixture and biscuits to form 8 stacks.

Step 3 of 5

Spread biscuit stacks with a thin layer of cream-cheese mixture over top and sides to cover.

Step 4 of 5

Chill overnight to soften biscuits.

Step 5 of 5

Using an electric stand mixer, beat remaining cream until just-firm peaks form. Spread top and side of each biscuit stack with cream. Finely chop remaining biscuits. Sprinkle each stack with biscuit crumbs and top each stack with a fresh cherry. Drizzle with 2 tbs honey. Serve.

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