Ginger and cream sandwiches
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10 (makes 10 sandwiches)
Time to make:
15 mins (Hands-on time: 15 mins), plus at least 3 hrs freezing
$0.85 per serve
(at time of publication)
Full ingredients list:
- 150g vanilla frûche
- 150g extra-light spreadable cream cheese
- 1/4 teaspoon cinnamon (optional)
- 20 ginger nut biscuits
- 1/2 cup instant black coffee, made with 1 tablespoon coffee granules, slightly cooled
Nutritional information (per serve)
Instructions and steps:
Step 1 Line 10 holes of a 12-hole muffin tin with paper cases. To make filling, place frûche, cream cheese and cinnamon (if using) in a medium bowl and mix well to combine.
Step 2 Dunk each biscuit into coffee for a few seconds. Sandwich 2 biscuits together with cream mixture, then place in a prepared muffin hole. Repeat with remaining biscuits and cream mixture to make 10 sandwiches. Freeze for 3 hours or until firm.
Step 3 Remove biscuits from freezer 10 minutes before serving.
You can freeze these sandwiches for up to 2 days.
About this recipe
First published: September 2013