Dainty gingernut biscuits are given the gold star treatment, sandwiched with white chocolate ganache and topped with gold almonds. Equipment and preparation: you will need a pestle and mortar ...

200g gingernut biscuits, blitzed into a crumb 150g Trewithen salted butter, melted Zest one lemon For the filling: 500g cream cheese 200g Trewithen Dairy Cornish clotted cream 100g icing sugar ...

Break up the gingernut biscuits in a food processor to give fine crumbs. Mix well into the melted butter and then tip into the bottom of the prepared tin. Press the mixture well into the bottom so ...