Butterscotch Oat Log

For lovers of Chocolate Ripple Log Cakes, you'll want to try this Butterscotch Oat Log!

Add a splash of whisky for the adults or let the kids enjoy it without. Either way, it's easy and fun to make, and will leave you wanting more!

Ingredients 

• 1 x 200g packet Phillippa's ANZAC biscuits
• 300ml pure cream
• ½ cup orange juice
• Whisky optional
• 30g chocolate - grated

Method

Whip cream until thick, flavour with a little whisky if inclined.

Dip biscuits briefly into orange juice.

Sandwich biscuits with the cream and form into a log shape.

Cover the log with cream and leave refrigerated for at least 4 hours or over night.

Decorate with grated chocolate.

Cut on an angle to serve.