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Gingernut Chocolate


  • 4x eggs
  • 200g white sugar
  • 1 tsp vanilla sugar (or vanilla extract)
  • 100g dark chocolate chopped or grated
  • 250g butter, softened
  • 50g caster sugar
  • 2x packets of Griffin’s Gingernuts Originals
  • 300ml Orange juice


  1. Crack the eggs into a heat resistant bowl, then add sugar, vanillasugar (or vanilla extract) and dark chocolate. Stir well.
  2. Put the bowl over a saucepan of boiling water. Stir the egg mixturecontinuously over the steam for 10 minutes - don’t stop because itmay scramble! Set aside and cool to room temperature.
  3. Meanwhile, beat the butter and caster sugar until light and fl uffy (approx. 5mins). Whisk in the cooled chocolate mixture untilcombined. Pop back into the fridge until completely cooled.
  4. Dip 6 of the Gingernuts into the orange juice and arrangethem in a 3x2 rectangle on a serving board or plate.
  5. Evenly spread some of the chocolate fi lling over the dippedbiscuits. The fi lling should be a little less than 5mm thick.
  6. Repeat these steps 4 & 5 until all the biscuits are used up (will make 7 layers of bikkies).
  7. Once the log is assembled, spread the remaining fi lling over the whole log.Refrigerate for a few hours so that the topping becomes firm.
  8. Gently cover the log with plastic wrap and refrigerate for a couple of days before serving, or overnight if you can resist.
Recipe by: Griffin's

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