cook the cover
Oct 07, 2020
3 minutes
“This is a perfect make-ahead treat. The undecorated cake can be kept in the fridge for up to a week. Make the brandy snaps a day ahead and store, unfilled, in an airtight container.”
Michelle Southan
let’s go!
Brandy snap twirls, to decorate (see page 16)
Caramel spread, to serve
Ginger biscuits, to crumble
gingerbread cake
115g ¾ cup) plain flour
50g (⅓ cup) self-raising flour
100g (½ cup, firmly packed) brown sugar
2 tsp ground
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