Take a Biscuit Recipes

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Take A Biscuit RecipesChocolate 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 EetSumMor 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 Log1 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.

Minty Caramel Tart2 x 360g cans caramel 65 ml lemon juice 2 x 125 ml Orley Whip cream, stiffly beaten 3 x 50 g peppermint crisp chocolate bars, coarsely grated or chopped 1 x 200 g packet Bakers Tennis Biscuits Whisk together the caramel and lemon juice. Fold in the cream and set aside. Spray a square dish or a loaf pan with non-stick spray and place a layer of Bakers Tennis biscuits in the bottom. Spoon one third of the caramel mixture over the biscuits and sprinkle with one third of the peppermint crisp, followed by a layer of biscuits. Repeat the layers until you have used all the ingredients, ending with a layer of caramel cream, topped with a final layer of peppermint crisp. Place in the fridge to set before serving with fresh mint leaves.

Nuts n Seeds Snack Bars500 ml Bakers Betta Snack Original Biscuits, 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, chopped 65 ml sunflower seeds 60 ml sesame seeds Combine the crushed biscuits and puffed rice in a large bowl and set aside. Place honey, peanut butter, butter and sugar in a saucepan and heat gently until the sugar has dissolved. Boil for 5 minutes. Add the nuts and seeds and remove from the heat. Add the seed mixture to the biscuit and puffed rice and mix well. Press firmly into a greased and lined 20 cm square baking tin, and place in the fridge to cool and set. Cut into bars and store in an airtight container.

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

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

Ginger & Apricot Trifles200 g Bakers Gingernuts 125 ml brandy liqueur (like Van der Hum) 425 g canned apricots, drained and quartered 450 g marscapone cheese 125 ml castor sugar 10 ml vanilla essence 250 ml cream, beaten until thick 125 ml fresh root ginger, cut into julienne strips Oil for frying 125 ml castor sugar, extra 125 ml flaked almonds, toasted Break the Bakers Gingernuts coarsely. Place a third of the biscuit pieces in the bottom of 6 pretty glasses. Sprinkle with a little of the alcohol and top with a few apricot pieces. Combine the mascarpone with the sugar and vanilla and spoon half the mixture over the biscuit layer. Add another layer of biscuits and sprinkle with a little alcohol. Add a few more apricot pieces to each layer. 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. Spoon the cream over the final biscuit layer and set aside. Fry the fresh ginger in a little oil until crisp. Drain and place on kitchen towel to remove the excess oil. Dust liberally with castor sugar. When cool, decorate the trifles with the ginger and sprinkle with almonds. Serve.

Tutti Fruitti Triangles250 ml Bakers Nuttikrust Biscuits, coarsely chopped 375 ml sugar 125 ml coarsely chopped walnuts 10 ml vanilla essence 250 ml coconut 250 ml mixed glace fruit, chopped finely 375 g unsalted butter, melted 300 ml icing sugar, sifted 50 ml warm water 45 ml orange zest 45 ml lemon zest Place the Bakers Nuttikrust Biscuits, sugar, walnuts, vanilla, coconut and glace fruit in a bowl and mix well. Add the melted butter and mix. Press the mixture firmly into a square tin. Mix the icing sugar and water together, stir in the zest and spread over the mixture in the tin. Place in the fridge to chill a couple of hours before cutting into small triangles.

Tiramisu125 ml strong black coffee 65 ml brandy 125 g Bakers Boudoir Biscuits 2 large eggs, separated 45 ml castor sugar 10 ml extra brandy 150 g Mascarpone cheese 30 ml cocoa powder Combine the coffee and brandy. Dip the biscuits into the mixture and lay them in the bottom of a square, shallow serving dish. Cream the egg yolks and sugar until light and creamy coloured. Add the extra brandy and cheese and whisk until smooth. Beat the egg whites until stiff and fold into the cheese mixture. Pour the mixture over the biscuits. Chill until firm and sprinkle with cocoa before serving.

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

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, 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