Pimp That Snack

Crunch Cream Cubed

by Dan and Sal 10 photos Rated 71% 145 votes when voting closed

INGREDIENTS.

6 packets of Ginger biscuits
4 x 250g of Butter
2 eggs
A
alot of icing sugar
Vanilla essence.

Estimated Cost – £8.00

Six tubes of ginger nut biscuits, four packs of Lurpak, sugar, eggs and vanilla essence

Step 1.

Empty 3 packets of the Ginger Nuts into a bowl and somehow break up into fine crumbs. We used the bottom of a glass, but this could easily result in a visit to your local hospital and alot of blood. So I would recommend using a food processor it will save time and personal injury.

Wooden spoon lifting finely crushed ginger nut crumbs from a pink bowl, biscuit packets behind

Step 2.

Melt about 2/3rds of the butter and mix into the crumbs, then add an egg (We added 1 but 2 to make doubly sure would be ok). Stir until all the crumbs are moist.

Melted butter pooled in the centre of the crushed biscuit crumbs in the pink bowl

Step 3.

Pack the mix into a round container – we didn’t have one big enough so had to fashion a rudimentary version out of tin foil. Though not a tin it stood us in good stead and al turned out ok. Put this one into the oven and bake for about 15mins or until it has browned.

A round biscuit base pressed flat into a foil-lined tray, ready to set

Step 4.

While the first biscuit is in the oven, you can make the second following the above. When the 1st is ready take out of the oven and cool for about an hour or so – possibly longer depending on how impatient you are.

Two thick round biscuit slabs turned out, one on a chopping board and one on foil

Step 5.

While the 1st biscuit is cooling and the 2nd is in the oven you can make the filling!. Add the rest of the butter into a bowl and pour on the icing sugar. Work the sugar / icing until it has mixed and makes like a smooth icing. Then add the vanilla essence to taste.

Pale beaten buttercream in the pink bowl, vanilla essence bottle and icing sugar box alongside

Step 6.

… 1 or 2 hours later – take the first base out of the tin / foil. Then put the icing on top and spread evenly. Once you have spread the icing I recommend putting it in the fridge for the butter to harden. However you can just put the 2nd biscuit on top – and there you have it!.

Spreading the buttercream filling across one biscuit disc with a wooden spatula

I would not attempt to eat this in one go, you will be sick, but an inch at a time!

The giant crunch cream beside a Fox's packet and four normal-sized biscuits for scale

Eye-level view of the thick buttercream layer between two ginger slabs, normal biscuits stacked alongside

The giant biscuit cut in half on a tray, a halved normal crunch cream between the pieces

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