Instructions: Line a square, glass or tin mould with baking paper. Dip a third of the gingersnaps, one at a time, into sherry or orange juice, and arrange a layer in the base of the mould. Flavour the cream with vanilla essence and spread a third of it onto biscuits in base. Continue this way, ending with cream to make three layers of each in all. Cover loosely with gladwrap. Chill at least 3-4 hours to allow gingersnaps to soften before serving. Pull out from mould with the help of the baking paper. Cut into squares and sprinkle each serving with grated chocolate.

Serves 6.

Chocolate Cream Squares:
Make as Ginger Cream Squares, substituting chocolate cookies for gingersnaps.

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