Cinnamon Butternut Log

Ingredients (serves 12)

• 300ml thickened cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon, plus 2 teaspoons extra
• 2 teaspoons caster sugar, plus 2 teaspoons extra
• 1 x 250g packet Arnott's Butternut Snap Cookies

Method

1. Place the cream, vanilla, cinnamon and sugar in a bowl and beat until stiff peaks form. Use half the cream mixture to sandwich together the biscuits and arrange standing side-by-side on a baking tray lined with non-stick baking paper to form a log. Carefully spread remaining cream mixture over entire surface of log. Roll in non-stick baking paper and refrigerate for 6 hours or overnight until set.
2. Combine extra cinnamon and sugar and scatter over a piece of non-stick baking paper. Carefully unroll the log and place on the cinnamon mixture. Using the paper to help, roll the log back and forth to coat evenly. Slice log diagonally to serve.