ANZAC Biscuit Log Cake

Ingredients

• 1300 g ANZAC biscuits(300g)
• 2600 ml Thickened cream(600g)
• 30.33 cup Golden syrup(110g)
• 41 teaspoon Vanilla extract(4g)
• 50.5 cup Milk (for dipping biscuits)(120g)
• 62 tablespoon Golden syrup (for drizzling)(40g)

Instructions

1. 1In a large bowl, whip the thickened cream with golden syrup and vanilla extract until stiff peaks form.
2. 2Pour milk into a shallow dish.
3. 3Dip each ANZAC biscuit briefly into the milk.
4. 4Spread a layer of the whipped cream mixture onto a biscuit, then sandwich with another biscuit. Repeat, forming a log shape.
5. 5Once the log is formed, cover the entire log with the remaining whipped cream.
6. 6Refrigerate the log cake overnight or for at least three hours to allow the biscuits to soften.
7. 7Before serving, drizzle extra golden syrup over the top.
8. 8Slice and serve chilled.