Description
This easy no-bake Russian Biscuit Cake is studded with crystallised ginger and toasted pistachios – the perfect sweet treat to keep stashed in the fridge over the festive period.
Ingredients
Scale
- 6 digestive biscuits
- 75g (2 1/2 oz) crystallised ginger
- 25g (3/4 oz) toasted pistachios
- 55g (2 oz) unsalted butter
- 80g (2 3/4 oz) condensed milk
- 40g (1 1/2 oz) plain chocolate, chopped
- 1/2 tbsp cocoa powder
- 1/2 tsp flaky sea salt
- icing sugar
Instructions
- Break the biscuits up into small pieces, each no bigger than 1 cm. Roughly chop the crystallised ginger and pistachios to about the same size, and transfer everything to a large mixing bowl. Set aside.
- Melt the butter over a low heat in a small saucepan. Whisk in the condensed milk, followed by the chopped chocolate. Whisk until the chocolate has melted. Whisk in the cocoa and the salt, and remove from the heat.
- Pour the chocolate mixture over the biscuit mixture and stir well so that everything is well coated in the chocolate mixture. Set aside to cool for 15 minutes.
- Meanwhile, lay a large piece of foil down on a clean worktop, and lay a clean piece of baking parchment on top.
- Scrape the mixture onto the prepared baking parchment and shape it into a sort of log. Using the foil, but making sure not to wrap it into the sausage, wrap the biscuit cake tightly into a log shape, rolling it along the worktop to keep it round, and using the foil to scrunch the ends and keep everything sealed and tight.
- Chill the log for at least two hours, checking half way through that it has not gone flat at the bottom and you don’t need to roll it again inside the foil to keep it round!
- Sieve a good amount of icing sugar onto a large flat plate or platter big enough for the biscuit cake. Unwrap the sausage and roll it in the icing sugar until it is well coated. Slice into thick coins of at least 1 1/2 cm, and keep chilled. Consume within a week.