Lemon Ginger Crunch

“Not a lot of cooking required here as this recipe is a super fast dessert, flavoursome enough to serve for entertaining.  Very ‘70s!”


Ingredients
Serves 4-6

•    115g (4 oz) ginger nut biscuits
•    55g (2 oz) butter
•    1 can light condensed milk
•    2 lemons, rind and juice
•    Small carton of double cream, whipped

Decoration:

•    Lemon peel


Method

Crush the biscuits, in a plastic bag, with a rolling pin into fine crumbs.  Melt the butter in a saucepan and mix with the biscuit crumbs.

Mix the condensed milk, lemons and whipped cream together and layer in some pretty glasses with the biscuit crumbs.  Place in the AGA refrigerator to chill.

Decorate with fine slivers of lemon peel.  If you have time then simmer the lemon peel in a sugar syrup o soften it a little.

 
 

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