Tennis biscuit base recipes

Granny D's Fridge Tart

Granny D's Fridge Tart

) Pour the mixture over the biscuitbase, cover and refrigerate until firm. Place the tea biscuits in a large freezer bag and use a rolling pin to crush them
JELLY JOGHURT FRIDGE TART

JELLY JOGHURT FRIDGE TART

Tennis, Marie or Digestive biscuits all work great. Crush the biscuits- Put them in a plastic bag and crush with a rolling pin or whizz in a food processor
Milktart Cheesecake

Milktart Cheesecake

biscuits (Tennis or Digestive). biscuits in a food processor. tasty cheesecake with a South African twist is based on a recipe from
Peppermint Crisp Ice Cream Cake

Peppermint Crisp Ice Cream Cake

com Serves 8 - 10 Ingredients 1 packet tennisbiscuits 6 tbsp melted butter 2l good quality vanilla ice cream 1 tin caramel treat Good pinch of salt 1 ½ tsp peppermint extract 300g pepper mint crisp chocolate, broken in small pieces Instructions Line a 22cm loose bottomed cake tin with baking or parchment paper as follows Turn the removable base over and line with a piece of parchment paper 2cm wider than the base and assemble it with the rim letting the paper stick out. Make a collar for the rim a few centimetres higher than the rim and line the rim with a bit of butter to make the paper stick Place the cake tin in the freezer Bash the tennisbiscuits until fine and mix in the butter You want the cookie mix to clump together when you hold it together - add a bit more butter if needed Spoon into the bottom of the cake tin, level with the back of a spoon and press down with your hand to make sure the crust is packed tightly Place the cake tin back in the freezer Take the ice cream out of the freezer to soften slightly Soften the caramel treat in a bowl and whisk into 1 liter of the ice cream with a pinch of salt Put the rest of the ice cream back into the freezer Place the caramel mixture on top of the cookie base, level and place in the freezer for at least two - three hours until the ice cream has frozen hard enough for the next layer to go on top without sinking into the caramel mix Take the rest of the vanilla ice cream out, let it soften and mix in the peppermint extract Spoon on top of the caramel ice cream layer and level the top Cover with cling film and freeze for at least 6 hours or overnight until frozen hard When ready to serve take the cake out of the freezer Gently loosen and remove the spring. Turn the cake over, remove the base and gently peel off the paper and transfer to a serving platter with the biscuitbase on the bottom Remove the collar and sprinkle the cake with the peppermint crisp and serve 3. Recipes you will love 6 tbsp melted butter 2l good quality vanilla ice cream 1 tin caramel treat Good pinch of salt 1 ½ tsp peppermint extract 300g pepper mint crisp chocolate, broken in small pieces Instructions Line a 22cm loose bottomed cake tin with baking or parchment paper as follows Turn the removable base over and line with a piece of parchment paper 2cm wider than the base and assemble it with the rim letting the paper stick out. Make a collar for the rim a few centimetres higher than the rim and line the rim with a bit of butter to make the paper stick Place the cake tin in the freezer Bash the tennisbiscuits until fine and mix in the butter You want the cookie mix to clump together when you hold it together - add a bit more butter if needed Spoon into the bottom of the cake tin, level with the back of a spoon and press down with your hand to make sure the crust is packed tightly Place the cake tin back in the freezer Take the ice cream out of the freezer to soften slightly Soften the caramel treat in a bowl and whisk into 1 liter of the ice cream with a pinch of salt Put the rest of the ice cream back into the freezer Place the caramel mixture on top of the cookie base, level and place in the freezer for at least two - three hours until the ice cream has frozen hard enough for the next layer to go on top without sinking into the caramel mix Take the rest of the vanilla ice cream out, let it soften and mix in the peppermint extract Spoon on top of the caramel ice cream layer and level the top Cover with cling film and freeze for at least 6 hours or overnight until frozen hard When ready to serve take the cake out of the freezer Gently loosen and remove the spring. Turn the cake over, remove the base and gently peel off the paper and transfer to a serving platter with the biscuitbase on the bottom Remove the collar and sprinkle the cake with the peppermint crisp and serve 3
Triangle Cheesecake

Triangle Cheesecake

cape malay cooking, Cape Malay Cooking & Other Delights, Cape Town, cheesecake, easy dessert, Summer, tennisbiscuits, TRADITIONAL, triangle cheesecake
Lemon Meringue

Lemon Meringue

½ packet tennis/marie/teabiscuits. Make the base by crushing the biscuits finely, mix with the melted butter
EASY MILK TART

EASY MILK TART

Combine the crushed Tennisbiscuits and melted butter, and press into a pie dish. There are many different recipes out there, lots that actually make a sweet pastry base from scratch, and then there are recipes like these , kindly shared on by Dilshaad Gaffoor, that easily adapts the recipe using a biscuitbase
PINEAPPLE TART ALA ETHEL-JEAN

PINEAPPLE TART ALA ETHEL-JEAN

In a square dish, layer whole pieces of Tennisbiscuits (coconut biscuits) closely together, until the base of the dish is covered with a single layer
New York Style Cheesecake

New York Style Cheesecake

Crush biscuits in food processor or in a strong plastic bag with a rolling pin. 200g tennisbiscuits, caramel flavour. Brush 1 large, deep cake tin with extra melted butter and press the biscuit crumbs in firmly onto the base and halfway up the sides of the tin. 200g tennisbiscuits, caramel flavour

Milk tart

In this recipe we cook the custard beforehand and spoon it into biscuitbases. Place biscuits in a food processor and blend to form fine crumbs
~♥~CHEESE CAKE ~♥~

~♥~CHEESE CAKE ~♥~

Roughly crush tennisbiscuits, add melted butter , press firmly into greased casserole or baking dish
Triangle Cheesecake

Triangle Cheesecake

Lift the foil from sides of the pyramid leaving the center biscuits to form a base, pinch the two sides together to close
Milk Tart

Milk Tart

•crush biscuits fine and make a base with some soft butter. •pour mixture over biscuits. 1 packet tennisbiscuits. •sprinkle cinnamon and sugar on top and serve chilled 1 packet tennisbiscuits
Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Spread white chocolate mixture onto biscuitbase first, followed by milk chocolate and then dark chocolate
WHITE CHOCOLATE CHEESECAKE

WHITE CHOCOLATE CHEESECAKE

Pour the mixture over the biscuitbase and place back in the fridge to set overnight. Mix together the crumbed biscuits and melted butter
Lemon Meringue

Lemon Meringue

½ packet tennis/marie/teabiscuits. Make the base by crushing the biscuits finely, mix with the melted butter
Baked Lemon Cheesecake

Baked Lemon Cheesecake

Process the biscuits until finely crushed and mix with the butter. 250 g TennisBiscuits. Press the mixture over the base and sides of the baking pan, leaving a 2 cm gap from the top. Website 250 g TennisBiscuits
Chocolate Kiwi Cheesecake

Chocolate Kiwi Cheesecake

Pour into an easy biscuitbase made of tennisbiscuits (or graham crackers) and melted butter and. BiscuitBase