Ingredients

Cream Layer
• 200 g unsalted butter, softened
• 1 cup sugar
• 1 can (300 ml) heavy cream

Layers
• 300 g honeygrams biscuits
→ Use your favourite gluten-free biscuits if needed
• ½ cup milk for dipping

Optional toppings
• Chocolate drizzle, cocoa powder or shaved chocolate

→ I used Gluten-free Lindt couvertures chocolate.

How to Make It

• Beat butter and sugar together until pale and fluffy
• Add heavy cream and mix gently until smooth
• Lightly dip each biscuit in milk, just to soften
• Layer: biscuits → cream (repeat until done)
• Finish with cream or chocolate topping
• Chill for 4–5 hours (or in the freezer until cold)

Tips

• Overnight chilling gives the perfect soft-layer texture
• Decorate with holiday sprinkles for a festive version.
• Store covered in the fridge for up to 3 days