Gingerbread spread

    One of my Christmas favourites is gingerbread. This spread is an absolute treat and I reckon there will be plenty more batches coming to carry me through the winter. This festive spread goes beyond toast. It ices cakes, works as a great dip, and I’ve also mixed a little into hot milk for a delicious drink too!

    citrusandcinnamon

    London, England, UK
    1 person made this

    Ingredients
    Makes: 2 (250g) jars

    • 1 (397g) tin condensed milk
    • 1 (300g) packet gingerbread biscuits
    • 1 teaspoon cinnamon
    • 1 teaspoon honey

    Method
    Prep:10min  ›  Ready in:10min 

    1. Pulverise your biscuits into a powder either with a hammer, rolling pin or in a blender. I double bagged mine in some sandwich bags, whacked them with a blunt object, then put in the blender to make this extra fine.
    2. Add the condensed milk. You can play around with quantities, if you prefer your spread thicker, add about a 1/3 less. I prefer mine slightly more runny so it can double as a dip.
    3. Add in the cinnamon, and honey. Either mix it thoroughly, or blend it through until the mixture begins to stiffen. You’ll know its ready if your arm is getting tired, or your blender is making that “I’m being overworked” smell.
    4. Grab some cute little jars, spoon your spread into the jars, wrap with a ribbon and voila!

    See it on my blog

    Citrus and Cinnamon

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