- Servings:7
- Occasion:Dessert
- Cooking Time:-
- Preparation Time:20 minutes
- Chill Time:6 hours
Ingredients
- 1 packet Arnott’s Butternut Snap Cookies
- 600ml thickened cream
- 2 tsp cinnamon
- 1 tsp caster sugar
- Fresh flowers to decorate optional
Preparation
Step 1
Line a tray with baking paper. Set aside.
Step 2
Place cream and 1 tsp of cinnamon in a medium to large bowl and beat until soft peaks.
Step 3
Place approximately 2 tsp of cream on a Butternut Snap cookie, top with another cookie, add another 2 tsp cream repeat until you have used 3 cookies. Cover the sandwiched cookies with cream.
Step 4
Place in the fridge for at least 6 hours or overnight. Refrigerate remaining cream.
Step 5
Before serving, cover the cakes in remaining cream and sprinkle with remaining cinnamon and sugar.
Step 6
Optional to decorate with fresh flowers.
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