Ginger-nut Log

February 26 2022 – Matt McDowell

Ginger-nut Log
Ginger-nut Log

3/4 cup Sesame Seeds

3/4 cup Pumpkin Seeds

3/4 cup Shredded Coconut 

9oz (250g) Ginger-nut Biscuits (finely crushed) 

1/2 cup Dried Apricots or Crystallised Ginger (finely chopped)

1 tsp Dried Ground Ginger

4 1/2oz (125g) Butter

1/2 cup Condensed Milk

20 approx Brazil Nuts for placing down the centre



Mix all dried ingredients together. Fold in the softened Butter and Condensed Milk. Using your hands, combine the mixture so that it holds together. 

Take 1/2 cup of the mixture and place in one side of the Sushezi and repeat the same for the other side. Take the plunger and make a groove down the centre of both sides. Place the Brazil Nuts in the centre groove. Close the Sushezi and fit the end cap. Twist and lock, and then follow the operating instructions. 

Push the mixture out onto Glad Wrap. Roll up and place in the refrigerator for at least an hour. Unwrap and slice. Enjoy.