Enjoy this sweet cinnamon and Butternut Snap cookie treat with a nice cuppa
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.