Ginger and cream sandwiches
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10 (makes 10 sandwiches)
Time to make:
15 mins, plus at least 3 hrs freezing
$0.65 per serve
(at time of publication)
Full ingredients list:
at least 10-hole muffin tin or baking tray/container with paper cases (to keep sandwiches upright when freezing)
1/2 cup instant black coffee made with 1 tablespoon coffee granules
150g vanilla frûche
150g extra-light cream cheese spread
1/4 teaspoon cinnamon (optional)
20 ginger nut biscuits
Nutritional information (per serve)
Instructions and steps:
Step 1 Make up coffee and leave to cool slightly. To make filling, mix vanilla frûche and cream cheese together with cinnamon (if using). Prepare tin or plastic cases.
Step 2 Dunk each biscuit in coffee for a few seconds. Sandwich 2 biscuits together with cream then place each in a muffin-tin hole. Freeze for at least 3 hours until solid. Remove from freezer 10 minutes before serving.
You can add a little rum for something extra special: use half rum and half coffee.
About this recipe
First published: May 2013