- 480g Julie’s Marie Milk Flavour Biscuit
- 300g butter
- 200g castor sugar
- 2 eggs (B grade)
- 100g sweetened condensed milk
- 100ml water
- 50g milk powder
- 120g hazelnut
- 50g cocoa powder
Cream Spread Ingredients:
- 230g icing sugar
- 136g butter
- 21 g cocoa powder
- 0.2g vanillin powder
Break the Julie’s Marie Milk Flavour biscuits into smaller pieces.
Melt butter and sugar in a saucepan over low heat with constant stirring. Add in milk powder and cocoa powder into the mixture. Gradually, add in water and eggs.
Combine Julie’s Marie Milk Flavour biscuits, condensed milk and diced hazelnuts into the mix.
Pour the mixture onto an aluminium foil. Shape the biscuit cake mixture into desired log size. Refrigerate for 2 hours.
Using an electric mixer, cream softened butter until smooth. Combine icing sugar, vanillin powder and cocoa powder to make the ganache. Mix at slow to medium speed until even and set aside.
Remove the log cake from refrigerator and cut it to 1/3 in length.
Spread the ganache onto the surface of the log. Using a fork, gently press it over the log’s surface to mimic a real log surface.
Dust icing sugar over the log and decorate the log with your favourite Christmas decoration.