Name: Ginger Nut Biscuits
Prep time: 12 min
Ingredients: 100 g Arnott’s Ginger Nut Biscuits; 1.5 g Shape It Powder or use Shape It Scoop, (see notes); 150 mL Full Cream Milk; 1/2 tsp Ground Ginger, (or to taste); 1 tsp Brown Sugar, (or to taste)

Ingredients

▢ 100 g Arnott’s Ginger Nut Biscuits
▢ 1.5 g Shape It Powder or use Shape It Scoop, see notes
▢ 150 mL Full Cream Milk
▢ 1/2 tsp Ground Ginger, or to taste
▢ 1 tsp Brown Sugar, or to taste

Equipment

Plastic container

Ingredients

▢ 100 g Arnott’s Ginger Nut Biscuits
▢ 1.5 g Shape It Powder or use Shape It Scoop, see notes
▢ 150 mL Full Cream Milk
▢ 1/2 tsp Ground Ginger, or to taste
▢ 1 tsp Brown Sugar, or to taste

Instructions

Biscuit

Finely crumb biscuits in a food processor, then transfer to a bowl. Mix with 50g of milk to a smooth paste.
Whisk remaining milk sugar, ginger and Shape It Powder in a saucepan. Bring to the boil over medium heat.
Reduce heat and simmer gently for 2 minutes, stirring occasionally.
Pour half of the hot Shape It mixture into the biscuit paste and stir well to combine. Add the remaining Shape It mixture and stir again until smooth.
Pour immediately into the prepared container, spreading evenly to a thickness of about 7–10 mm.
Cover and refrigerate until set.

Assemble and Serve

Once set, cut into individual biscuits using a biscuit cutter or knife. Allow to come to room temperature before serving for the best texture and flavour.