Best British Food - Biscuit Swiss Roll

Biscuit Swiss Roll

This recipe has been kindly donated by Angy from Horsham, UK.

Ingredients

a packet chocolate chip cookies
medium sized carton double cream
egg cup full of sherry
cadbury's flake, crushed

You will need a piece of aluminium foil approx 12" long - AND YOU WILL NEED TO BE QUICK!

Whip the cream until it is the right consitency to spread.

Pour the sherry onto a saucer.

Take one biscuit, dip it quickly into the sherry, and spread one side with cream.

Place it on the aluminium foil. Do the same with the next biscuit and sandwich it together with the first, so that there is cream between the 2 biscuits and on one side of one of the biscuits.

Carry on doing this until you have a "swissroll" of biscuits dipped in sherry and sandwiched together in cream.

When you have used all the biscuits, cover the top and sides in cream too and sprinkle the crushed flake over the top.

Carefully pull up the foil to wrap the biscuit swiss roll in and place in the freezer for at least 2 hours, although 24 hours is better.

To serve unwrap the roll and slice........yummy yummy!

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	You will need a piece of aluminium foil approx 12" long - AND YOU WILL NEED TO BE QUICK!
	Whip the cream until it is the right consitency to spread.
	Pour the sherry onto a saucer.
	Take one biscuit, dip it quickly into the sherry, and spread one side with cream.
	Place it on the aluminium foil. Do the same with the next biscuit and sandwich it together with the first, so that there is cream between the 2 biscuits and on one side of one of the biscuits.
	Carry on doing this until you have a "swissroll" of biscuits dipped in sherry and sandwiched together in cream.
	When you have used all the biscuits, cover the top and sides in cream too and sprinkle the crushed flake over the top.
	Carefully pull up the foil to wrap the biscuit swiss roll in and place in the freezer for at least 2 hours, although 24 hours is better.
	To serve unwrap the roll and slice........yummy yummy!