Chocolate Ripple Biscuit Recipes

Grease a 13cm x 36cm rectangular tart tin.

Chocolate Ripple Biscuit Recipes. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Combine all the wet ingredients except the milk in a blender and mix until combined. Line a 255cm x 16cm baking tin with baking paper.

Are a famous Australian biscuit cookie that can be found in most supermarketsIf you are browsing from another country any other firm sweet and plain chocolate cookies will work. Repeat until you have a stack of 3-4 biscuits in your hand. Only soften 6 biscuits at a time.

Put the mixture within the tart tin and press firmly within the base and sides from the tin. Using electric beaters whip together until stiff peaks form 4 minutes. Transfer the mixture to the prepared tin and press evenly over the base using the back of a spoon.

Spread a little of the cream along the base of a rectangular serving plate. Preheat the oven to 180 degrees celsius fan-forced The cookies only need to be softened for a couple of minutes in the oven. In a large bowl place cream icing sugar and vanilla extract.

Step 3 Tip mixture into prepared tin using the back of a metal spoon press mixture over base of prepared tin. 1 packet Arnotts Chocolate Ripple biscuits or 250 grams of any other sweet packet chocolate cookies 300 ml thickened cream 2 Tablespoons Baileys Irish Cream or wine. Put the biscuits and melted butter within the bowl of the mixer and blend before the mixture resembles wet sand.

Hold one chocolate ripple biscuit in your hand. Refrigerate for 15 minutes. Repeat until you have a stack of 3-4 biscuits.