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Thickened cream is whipped into soft peaks with vanilla and sugar and used to hold the biscuits together. Use a regular, full-fat thickened or whipping cream for best results. As the cake chills in the fridge, the cream will soften the biscuits to give the super-rich and utterly moist cake-like texture that choc ripple cake is well known for!
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For a chocolate ripple wreath, simply spread a little cream (about 1 level tablespoon each) between each biscuit and start to gently press the biscuits together. For a wreath shape, gently form a circle to your desired size.
For smaller, individual cakes, spread the cream between each biscuit (cookie) and stack them about 4 biscuits high. Cover with cream and smooth to your desired texture. Rest overnight in an airtight container and decorate them when ready to serve.
This is a recipes my Mum made when I was a child. An all time classic dessert, full of chocolate biscuits and cream! It is pretty adaptable too, you can add all sorts of flavours (such as peppermint essence, or liqueurs) to the basic recipe. As a child (late 1970s-early 1980s), my Mum made this dessert with the now politically incorrect Arnotts Golliwog biscuits (they are no longer made), but this one I am making with the Arnotts Choc Ripple biscuits. The packet has a recipe on the side, and what I am doing is similar, but I make it with some variations. Two of my friends of a similar age (one brought up in Sydney and the other in South Australia) had never heard of this dessert. I was surprised as I thought it was an Australian institution back in the 1980s. Maybe that was just in country NSW.
The recipe on the chocolate ripple pack says 1 pack of biscuits to 300ml of cream, however I have found that is not enough cream (maybe I am heavy-handed). For the one I made below I used 600ml to 1 & 2/3 packs of biscuits. The recipe on the side also says the 1 pack of biscuits will make 15 serves. While this is not a dessert you can eat a lot of, as it is very very rich, this is only 1.8 biscuits (and cream) per person, so that is not much of a serve, I would say one pack serves about 7 people.
This recipe is all about layering, you can lay the biscuits horizontally and cover them with cream, or use the cream to sandwich the biscuits vertically, like a log and then cover it in cream. It is up to you, although the instructions I give below are for layering horizontally. Usually a square or rectangular dish works best, but I have used an odd-shaped one as I was taking it to an Australia Day BBQ and thought I would do something a little different.
In the mid-1990s controversy struck. By decree, Golliwogs were considered politically incorrect. Arnotts duly renamed its biscuits Scalliwags and eventually discontinued the line. Enter the Chocolate Ripple biscuit. And a modern politically acceptable reincarnation of a much loved dessert. The Chocolate Ripple Cake. It is a testimony to its deliciousness that this dessert has managed to withstand both controversy and the test of time.
USING an electric mixer, whip together cream, sugar and vanilla until soft peaks form.SMEAR a scraping of raspberry jam on the smooth side of each biscuit.SPREAD a little of the cream along a long serving plate to make a base. Take a biscuit and spread with a heaped teaspoon of cream and sandwich with another biscuit. Top that biscuit with another teaspoon of cream. Repeat until all biscuits have been used.FORM a log. Place the filled biscuits on their side onto the cream base on the serving plate. Sandwich together until the log fills the serving plate.COVER the entire log with the remaining cream. Wrap the log loosely with a double layer of baking paper and foil. Refrigerate the log for a minimum of 6 hours to set.JUST before serving, dust the log with cocoa or shaved chocolate and decorate with seasonal berries.CUT the cake diagonally to serve.
In 1847, Scottish immigrant William Arnott opened a bakery in Morpeth. Later in 1865 he moved to a bakery on Hunter Street, Newcastle, New South Wales, Australia, providing biscuits and pies to townspeople and ships docking at the local port. Until 1975 the company was under family control with the descendants of William Arnott, including Halse Rogers Arnott and Geoffrey H. Arnott, acting as Chairman. Nephew Aaron Arnott chose not to be involved in the family business and lives in Los Angeles, California in the United States of America.
Arnott's, in common with the majority of Australian biscuit manufacturers, operated primarily in its home state, New South Wales, but has manufacturing plants in Virginia, Queensland (manufactures only plain, cream and savory biscuits) and Shepparton, Victoria. In the 1960s, a series of amalgamations and acquisitions in the Australian market resulted in the creation of the Australian Biscuit Company Pty Ltd. This included Arnotts and other companies such as Arnott-Motteram and Menz in South Australia, Brockhoff Biscuit Co. and Guest's Biscuits in Victoria, Mills and Ware Ltd in Western Australia and Morrow LTD in Queensland. The Australian Biscuit Company was later renamed Arnott's Biscuits Pty Ltd. Regional varieties were maintained after these mergers, such as Menz Yo-Yo, Brockhoff Salada and Guest's Teddy Bears.
In 1997, Arnott's Biscuits was subject to an extortion bid by Queenslander Joy Ellen Thomas, aged 72 years, who allegedly threatened to poison packets of Arnott's Monte Carlo biscuits in South Australia and Victoria. The company conducted a massive recall and publicity campaign, publishing the extortionist's threats and demands in full-page newspaper ads. However, Ms. Thomas was not charged with any offence as the prosecution dropped the case against her because of conflicting evidence. The recall cost the company A$22 million, but Arnott's was praised for its openness and honesty in dealing with the crisis.
Manufacturing of Arnott's biscuits, however, remained in Australia, and as part of a long-term expansion plan, Arnott's closed its Melbourne factory in September 2002. At the same time, it expanded its facilities in Sydney, Adelaide and Brisbane.
I had a packet of biscuits laying in my cabinet for a mounht. This recipe saved it from going to waste. Tasted like chocolate covored Digestive but much better. Goes great with a cup of tea. Thank you for the recipe! 041b061a72