Simple yet delicious!
Ingredients:
200g ginger biscuits
60g butter
200g white chocolate
375g full fat cream cheese
200ml double cream
Method:
1) Crush the ginger biscuits and melt the butter. Put the biscuits in to the melted butter and combine thoroughly.
2) Press the mix in to a loose bottom tin – chill
3) Beat the double cream – not too thick – then add the cream cheese a little by little and whisk.
4) Melt the white chocolate and then add to the cream mix, beat together.
5) Spoon mix on to the chilled biscuit base. Chill until set.
Sugared Cranberries: The perfect decoration
1 cup of cranberries
1 cup of water
1 cup of granulated sugar
1/2 cup of caster sugar
Method:
1) Place the water and granulated sugar in to a pan and bring to a simmer – remove from heat, this creates a syrup.
2) Combine the cranberries to the syrup. Cover and chill for 4 hours.
3) Then drain the cranberries. Put the caster sugar in to a shallow dish or on to a plate and roll the cranberries through the sugar until fully coated.
4) Put the cranberries on to a single baking sheet to dry for about an 1 hour at room temperature.
With a Hint of Lemon 