Cinnamon Butternut Log

This is an alternative to the very popular Chocolate ripple Cake but this uses Butternut Snap Bikkies instead. I did this for Xmas and it went over well with everyone. From Taste.com.au & Arnott's.

• Ready In: 15 mins
• Serves: 12

Ingredients

• 300  ml  thickened cream
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon cinnamon, plus 2 teaspoons extra
• 2  teaspoons caster sugar, plus 2 teaspoons extra
• 1 (250 g)  packet arnott's butternut snap  cookies

Directions

1. Place the cream, vanilla, cinnamon and sugar in a bowl and beat until stiff peaks form.
2. Use half the cream mixture to sandwich together the biscuits and arrange standing side-by-side on a baking tray lined with non-stick baking paper to form a log.
3. Carefully spread remaining cream mixture over entire surface of log. (Roll in non-stick baking paper and refrigerate for 6 hours or overnight until set -- this step is optional, I don't bother with the baking paper just whack straight in the fridge as is.).
4. Combine extra cinnamon and sugar and scatter over a piece of non-stick baking paper. Carefully unroll the log and place on the cinnamon mixture. Using the paper to help, roll the log back and forth to coat evenly. (To save time & trouble, you could just scatter the mixture over the top before serving, then you won't need as much.).
5. Slice log diagonally to serve.