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Take A Biscuit Recipes

Chocolate Cappuccino Log.................................................................................................2
Minty Caramel Tart.............................................................................................................3
Nuts ‘n Seeds Snack Bars...................................................................................................4
Date Fingers........................................................................................................................5
Pecan Pie.............................................................................................................................6
Ginger & Apricot Trifles....................................................................................................7
Tutti Fruitti Triangles..........................................................................................................8
Tiramisu..............................................................................................................................9
Caramel Choc Praline Truffles.........................................................................................10
Cinnamon Tarts.................................................................................................................11
Noogy Tarts......................................................................................................................12
Custard Slices....................................................................................................................13
Rich Chocolate Tart..........................................................................................................14
Eet•Sum•Mor Biscuit Fudge.............................................................................................15
Pear and Ginger Cheesecake.............................................................................................16
Baked Peaches with Nutty Crumble.................................................................................17
Lemon Cheese Cake.........................................................................................................18
Marshmallow Snow Drops...............................................................................................19
Strawberry Ice Cream Cake..............................................................................................20

Chocolate Cappuccino Log

1 x 200 g packet Bakers Boudoir Biscuits (cappuccino flavour)
45 ml brandy
200 g dark chocolate, broken into pieces
4 eggs
350 g soft butter
200 g castor sugar
15 ml coffee granules
250 ml cream and melted chocolate to decorate

Line a small loaf tin with cling film or foil. Arrange the Boudoir biscuits over base and sides of tin.

Sprinkle the brandy over the biscuits in the loaf tin.

To make the mousse, melt the chocolate pieces in a small bowl over boiling water or in the
microwave and set aside.

Place the eggs, butter, castor sugar and coffee granules in a food processor, add the melted
chocolate and process until smooth. Turn into the loaf tin and smooth the top. Place another
layer of biscuits on top and cover with cling film.

Chill overnight in the fridge or for a couple of hours in the freezer, then turn out and decorate with
cream and chocolate works.

Repeat the layers until you have used all the ingredients. followed by a layer of biscuits. stiffly beaten 3 x 50 g peppermint crisp chocolate bars. topped with a final layer of peppermint crisp. Spoon one third of the caramel mixture over the biscuits and sprinkle with one third of the peppermint crisp. Fold in the cream and set aside. Minty Caramel Tart 2 x 360g cans caramel 65 ml lemon juice 2 x 125 ml Orley Whip cream. Place in the fridge to set before serving with fresh mint leaves. coarsely grated or chopped 1 x 200 g packet Bakers Tennis Biscuits Whisk together the caramel and lemon juice. . Spray a square dish or a loaf pan with non-stick spray and place a layer of Bakers Tennis biscuits in the bottom. ending with a layer of caramel cream.

crushed 500 ml puffed rice breakfast cereal 90 ml honey 65 ml crunchy peanut butter 125 g butter 125 ml brown sugar 125 ml peanuts. Nuts ‘n Seeds Snack Bars 500 ml Bakers Betta Snack Original Biscuits. chopped 65 ml sunflower seeds 60 ml sesame seeds Combine the crushed biscuits and puffed rice in a large bowl and set aside. Boil for 5 minutes. Add the nuts and seeds and remove from the heat. . peanut butter. and place in the fridge to cool and set. Add the seed mixture to the biscuit and puffed rice and mix well. Cut into bars and store in an airtight container. Place honey. butter and sugar in a saucepan and heat gently until the sugar has dissolved. Press firmly into a greased and lined 20 cm square baking tin.

. Just before serving. Pour the melted mixture onto the broken biscuits and mix well. cut into fingers. Sprinkle coconut over and place in fridge to chill. but not too fine. chopped 10 ml vanilla essence coconut for sprinkling Break the Bakers Marie Biscuits into smaller. Combine the butter. Spoon the mixture into a Swiss roll tin (roughly 25cm x 15cm) and press down firmly. Place them in a bowl and set aside. squares or bars. Date Fingers 1 x 200g packet Bakers Marie Biscuits 185 g butter 125 ml sugar 250 g pitted dates. sugar and dates in a saucepan and heat until the butter has melted. Stir in the vanilla. pieces.

The pie should still be slightly jiggly in centre.take care not to burn. stir (do not beat) together eggs. Pecan Pie 1 x 200g packet Bakers Tennis biscuits 125 ml melted butter 500 ml pecan halves 65 ml butter 3 large eggs 90 ml golden syrup 180 ml packed dark brown sugar 65 ml cream 10 ml vanilla essence large pinch salt Preheat oven to 190 ºC. This should only take about 3 minutes. Press into the bottom and sides of a 24 cm spring form flan ring. Cook pecans for 2 minutes. cream. brown sugar. Allow to cool completely at room temperature. Add the melted butter and pulse until combined. . Remove from heat. Place the Bakers Tennis Biscuits in a processor and process into fine crumbs. vanilla and salt. golden syrup. add butter and stir-fry until the butter melts and browns . Bake for 45-50 minutes or until top is golden brown and appears set. stirring often. Place pecans in a large pan and turn heat to medium high. Reduce heat slightly. In medium bowl. Add the melted butter/pecan mixture then pour the filling into the unbaked crust. Serve cold with whipped vanilla cream or warm with ice cream.

beaten until thick 125 ml fresh root ginger. . cut into julienne strips Oil for frying 125 ml castor sugar. Spoon the balance of the mascarpone mixture over and end with a final layer of biscuits over which you sprinkle the last of the alcohol and the last of the apricots. Ginger & Apricot Trifles 200 g Bakers Gingernuts 125 ml brandy liqueur (like Van der Hum) 425 g canned apricots. Add a few more apricot pieces to each layer. Add another layer of biscuits and sprinkle with a little alcohol. Serve. Spoon the cream over the final biscuit layer and set aside. drained and quartered 450 g marscapone cheese 125 ml castor sugar 10 ml vanilla essence 250 ml cream. When cool. Combine the mascarpone with the sugar and vanilla and spoon half the mixture over the biscuit layer. Drain and place on kitchen towel to remove the excess oil. Place a third of the biscuit pieces in the bottom of 6 pretty glasses. Fry the fresh ginger in a little oil until crisp. Dust liberally with castor sugar. toasted Break the Bakers Gingernuts coarsely. Sprinkle with a little of the alcohol and top with a few apricot pieces. extra 125 ml flaked almonds. decorate the trifles with the ginger and sprinkle with almonds.

coconut and glace fruit in a bowl and mix well. . Add the melted butter and mix. Mix the icing sugar and water together. chopped finely 375 g unsalted butter. vanilla. stir in the zest and spread over the mixture in the tin. walnuts. coarsely chopped 375 ml sugar 125 ml coarsely chopped walnuts 10 ml vanilla essence 250 ml coconut 250 ml mixed glace fruit. Place in the fridge to chill a couple of hours before cutting into small triangles. Press the mixture firmly into a square tin. Tutti Fruitti Triangles 250 ml Bakers Nuttikrust Biscuits. sifted 50 ml warm water 45 ml orange zest 45 ml lemon zest Place the Bakers Nuttikrust Biscuits. melted 300 ml icing sugar. sugar.

. shallow serving dish. separated 45 ml castor sugar 10 ml extra brandy 150 g Mascarpone cheese 30 ml cocoa powder Combine the coffee and brandy. Add the extra brandy and cheese and whisk until smooth. Dip the biscuits into the mixture and lay them in the bottom of a square. Pour the mixture over the biscuits. Cream the egg yolks and sugar until light and creamy coloured. Chill until firm and sprinkle with cocoa before serving. Tiramisu 125 ml strong black coffee 65 ml brandy 125 g Bakers Boudoir Biscuits 2 large eggs. Beat the egg whites until stiff and fold into the cheese mixture.

Caramel Choc Praline Truffles 2 x 200g packets Bakers Caramel Chock Romany Cream Biscuits 1 slab peanut brittle 90 g butter. . Add to the melted butter and golden syrup and cool until firm. dip the tops of the truffles in chocolate or drizzle chocolate over them and allow to cool on a baking tray. When firm. melted with 65 ml golden syrup Melted caramel chocolate or milk chocolate Coarsely crush the Bakers Romany Cream Biscuits and peanut brittle together. form into small balls and place on a tray and refrigerate. With a teaspoon.

Remove from oven. Bake in a preheated oven at 190 ºC for 20 minutes or until set. sprinkle with the cinnamon and Demerara mixture and allow to cool before removing from rings. Pour the mixture into the prepared crusts and stick a short cassia bark into each centre. leaving the cassia bark in tact. Add the 5 ml cinnamon and 125 ml melted butter and pulse until combined. Heat the extra butter in a small pan and add the castor sugar and extra cinnamon. beaten 5 ml vanilla essence 6 short sticks of cassia bark mixture of ground cinnamon and Demerara sugar Place the Bakers Betta Snack Biscuits in a food processor and process into fine crumbs. Push into the bottoms of mini loose-bottomed flan rings that have been sprayed with non-stick spray. . Allow mixture to cook for a few seconds to develop the flavour of the cinnamon then whisk into the custard together with the beaten eggs and vanilla. Cinnamon Tarts 1 x 200 g packet Bakers Betta Snack Original 5 ml ground cinnamon 125 ml melted butter 30 ml butter (extra) 45 ml castor sugar 5 ml ground cinnamon (extra) 750 ml toffee flavoured ready-made custard 4 large eggs.

chopped 5 ml baking powder Whipped cream and glace fruits for decorating Beat the egg whites until stiff peaks form. . Serve. broken into small pieces 50 g walnuts. beating after each addition until incorporated. and then fold in the baking powder. Add sugar gradually. When cool. decorate with whipped cream and chopped glace fruits. Fold in the Bakers Nutticrust Biscuits and nuts. Place small spoonfuls of the mixture into a greased pie dish. Noogy Tarts 3 egg whites 250 ml sugar 12 Bakers Nutticrust Biscuits. Bake at 180° C for 25 – 30 minutes or until light and crisp.

Then fold into custard mixture. Spoon mixture over Tennis Biscuits. Pour into the warm milk mixture return to the stove and stir over medium heat until the mixture thickens. custard powder and salt. Custard Slices 200g (1 pack) Bakers Tennis Biscuits 50 ml butter 1. smooth the top and arrange another layer of Tennis Biscuits on top of the custard layer. Meanwhile. . Place the saucepan into a very large bowl containing ice cubes and water. Remove from heat and add vanilla essence. Combine the flour. separated 125 ml cold water 10 ml vanilla essence 300 ml icing sugar. Increase the heat and stir until mixture reaches boiling point. then remove from the heat. Whisk together the egg yolks and water and mix into the dry ingredients. milk and sugar in a saucepan over low heat and stir until the sugar has dissolved. beat egg whites until stiff but not dry. Allow to cool down a little. Place the butter. Add about 125 ml of the warm milk to the flour mixture and whisk. sifted 50 ml lemon juice. heated Lemon zest Castor sugar Arrange half of the Bakers Tennis Biscuits in a greased square pie dish.25 liters milk 250 ml sugar 125 ml cake flour 125 ml corn starch 125 ml custard powder Pinch of salt 3 eggs. corn starch.

Dust top with extra cocoa powder.Mix together the icing sugar and lemon juice to form a smooth paste. melted 10 ml vanilla essence Orange zest and fresh strawberries. half the castor sugar and all the butter. chocolate and vanilla. Mix well. dipped in chocolate. Garnish with orange zest and chocolate-dipped strawberries. whole egg and castor sugar until thick and creamy. Place in fridge to cool and firm up. Beat the egg yolks. Serve sliced. Rich Chocolate Tart 200 g (1 pack) Bakers Marie Biscuits 45 ml cocoa 125 ml castor sugar 150 ml melted unsalted butter 4 egg yolks 1 whole egg 65 ml castor sugar 125 ml cream 400 g dark chocolate. for garnish Crush the Bakers Marie Biscuits finely and add the cocoa. Combine the lemon zest and castor sugar and sprinkle on top. and allow to cool before un-molding from the ring. . Pour mixture into crust and bake in a moderately slow oven (160 – 170ºC) for 30 minutes or until set. Fold in the cream. Push into the base and sides of a 24-cm loose-bottomed flan ring. Spread over top layer of Tennis Biscuits.

Mix the biscuits into the butter mixture and pour into a greased baking dish. Refrigerate until set and cut into squares. leaving a few chunky pieces. coffee. cocoa powder and egg and mix well. Eet•Sum•Mor Biscuit Fudge 250 g butter 5 ml vanilla essence 500 g icing sugar 5 ml coffee powder 45 ml cocoa powder 1 egg. icing sugar. Break or cut into coarse crumbs. Store in an airtight container in the fridge Makes about 16 squares . about 18 cm x 26 cm. beaten 1 packet (200 g) Bakers Eet–Sum–Mor Biscuits Melt the butter and add the vanilla essence. Place the Bakers Eet–Sum–Mor Biscuits on a board.

drained and diced 65 ml finely diced or chopped preserved ginger 500 g creamed cottage cheese 250 ml castor sugar 2 eggs 300 g sour cream 30 ml lemon juice Mix the crushed biscuits with the butter and press into a greased 20 cm spring form pan. Chill well before serving. Serves 8 . melted 1 can pears. Pear and Ginger Cheesecake 1 packet (200 g) Bakers Gingernuts. Set aside. Process the creamed cottage cheese and sugar in a food processor until smooth. Pour the filling over the pears and bake for 1½ hours at 150˚C or until the filling is set. Combine the pears and preserved ginger and place on top of the crust. crushed 125 ml butter or margarine. add the eggs and process again. Add the sour cream and lemon juice and process to combine.

Baked Peaches with Nutty Crumble 1 packet (200 g) Eet-sum-mor Biscuits 100 g skinned almonds. Transfer to a greased oven-safe dish. Serves 4 . canned in their own juice 65 ml Amaretto or 5 ml almond essence . Sprinkle with the biscuit mixture and place in a moderate oven (180 ºC) for 10 minutes.optional Crush the Bakers Biscuits coarsely and combine with the nuts and butter. Stir in the Amaretto or essence if using. Place the peaches with their juice in a saucepan and cook rapidly without a lid until the sauce has reduced by half. Serve with cream or ice cream.6 . lightly roasted and coarsely chopped 65 ml unsalted butter 2 cans peach slices.

Serves 8 . slice into 8 portions and arrange on a serving platter. Meanwhile. Allow sugar to cool and harden well before serving. Lemon Cheese Cake 1 packet (200 g) Bakers Lemon Creams 125 ml melted unsalted butter 2 x 200 g creamed cottage cheese 2 x cans condensed milk 125 ml lemon juice 250 ml sugar 125 ml lemon zest Place the Bakers Lemon Creams. Whisk together the creamed cottage cheese. drizzle fine strands of the sugar mixture over the top of the slices. Add the butter and pulse until combined. Push into a large (30 cm) spring form flan ring: bottom and sides. Bake in a preheated oven at 160 ºC for 20 minutes. condensed milk and lemon juice and gently pour into the crust. Add the lemon zest and stir until lightly caramelized. broken into smaller pieces. heat the sugar over medium heat until melted. With a whisk or two forks. in a processor and process into fine crumbs. Un-mould the cheesecake. Remove from the oven and allow to cool in the flan ring.

Wet your hands slightly and place a dessert spoon of mixture into the palm of your hand. Set aside for 3 . finely crushed 175 g mini or small marshmallows 100 g desiccated coconut Melt the butter and condensed milk over a low heat. place on a baking sheet covered with wax paper and leave to firm in the fridge. Roll each ball in the coconut. Form a ball around the marshmallow with the mixture. Yields about 25 – 30 . Flatten and place one marshmallow in the centre. Add the chocolate powder and biscuits to form a stiff mixture. Marshmallow Snow Drops 120 g butter 1 x 397 g tin condensed milk 45 ml drinking chocolate powder 2 packets Bakers Marie biscuits.4 minutes or until cool enough to handle.

top with half of the strawberry mixture. Sprinkle some cherry liqueur or cordial over the biscuits. then the remaining ice cream and finally the remaining strawberry. Arrange the boudoir biscuits. Decorate with whipped cream and a few extra strawberries. Freeze until firm. hulled and finely chopped or puréed Castor sugar 2 litres vanilla ice cream Whipped cream and whole strawberries to decorate Line a deep soufflé dish with cling wrap. . along the inside of the dish. Strawberry Ice Cream Cake 1 packet Bakers Boudoir Biscuits Cherry liqueur or cherry cordial 500 g fresh strawberries. standing upright. Spoon half of the remaining ice-cream into the centre of the prepared dish. Mix the strawberries with a little castor sugar to taste. Add 400 ml of the ice cream and mix well. Turn out onto a serving platter and remove cling wrap.