• Julie’s Marie Milk Flavour Biscuit 480g
• Butter 300g
• Castor sugar 200g
• Egg (B grade) 2
• Sweetened condensed milk 100g
• Water 100ml
• Milk powder 50g
• Hazelnut 120g
• Cocoa powder 50g
Cream Spread Ingredients:
• Icing sugar 230g
• Butter 136g
• Cocoa powder 21g
• 0.2g vanillin powder
Break Julie’s Marie Milk Flavour biscuits into smaller pieces in a bowl.
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 the 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 the 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 create a log surface.
Dust the icing sugar over the log and decorate the log with your favourite Christmas decoration.