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Recipes

with Bakers Biscuits

Bertus Basson, South Africas exceptionally creative and greatly admired chef recently experimented with some of Bakers delicious range of biscuits and created some wonderful recipes that will unmistakeably appeal to your taste sensations. Quick and easy to prepare, these delectable desserts will leave your guests begging for more.
Email: Talk2us@bakers.co.za | Tel: 0860100138 | Mail: Bakers Biscuits, Private Bag 116, Rivonia Road, 2128

Trifle
Ingredients
Custard: 125g white sugar 6 egg yolks 40g flour 500ml milk 1 vanilla pod 6 Portions Bakers Boudoir Biscuits soaked in brandy sugar syrup Orange segments Orange jelly 200ml cream whipped

Method

For the custard, cream the egg yolks with the sugar and flour until light and fluffy. Bring the milk with scraped vanilla pod to the boil, then add to the yolks while whisking. Pour mixture through a sieve and return to the heat. Cook on low heat while stirring until thick and smooth. Allow to cool in fridge. To assemble the trifle: layer the ingredients in your serving dish, start with the soaked Bakers Boudoir Biscuits then custard, orange segments, jelly and then start another layer with Bakers Boudoir Biscuits. Finish the trifle off with a layer of whipped cream and some more orange segments on top.

Coconut Tart
Ingredients
6 Portions 1 pkt Bakers Tennis Biscuits 200g butter 100g ground peanuts 12 egg yolks 1 tin coconut milk 3 star anise 3 cardamom pods Pinch of cinnamon

Method
For the tart base, combine the peanuts, crushed Bakers Tennis Biscuits and melted butter and press into your 32 cm lined spring fold cake tin. For the custard bring the coconut milk, star anise, cardamom and cinnamon to the boil. Whisk up the egg yolks slightly and add the coconut milk. Strain out the spices and pour over your base. Bake at 160C for about 25 min.

Sandwich
Ingredients
30g butter 20g icing sugar 70g cream cheese 1 tub of vanilla ice cream Bakers Marie Biscuits Juice and zest of 1 lemon 6 Portions

Method
For the icing, cream the butter then add the cream cheese and icing sugar, when fully incorporated add the zest and lemon juice. Spread the icing on two Bakers Marie Biscuits. Build a sandwich with the iced part of the Bakers Marie Biscuits to the inside with a big scoop of vanilla ice cream in the middle.

Truffles
Ingredients
12 Date Balls

Method

100g coarsely chopped dates 80g coarsely crushed Bakers Marie Biscuits 100g chipped chocolate 30g cream 20g butter Cocoa for dusting

Bring the cream and butter to a boil and pour over the chocolate, stir until melted. Add to dates and Bakers Marie Biscuits and stir through. Leave to cool slightly. Roll into balls and set in fridge. Roll the set truffles in chocolate again to coat and set in fridge. Before serving dust with cocoa.

Mille Feuille
Ingredients
Bakers Tennis Biscuits Custard: 125g sugar 6 egg yolks 40g flour 500ml milk 1 Vanilla pod 6 Portions

Method
For the custard, cream the egg yolks with the sugar and flour until light and fluffy. Bring the milk with scraped vanilla pod to the boil, then add to the yolks while whisking. Pour mixture through a sieve and return to the heat. Cook on low heat while stirring until thick and smooth. Layer the Bakers Tennis Biscuits with the custard until your dish is full. Allow to cool and set in fridge. Then unmold, slice and serve.

Terrine
Ingredients
6 Portions

Method
Chocolate Mousse: melt the chocolate and soak the gelatin leaves in cold water while you whisk the eggs over a double boiler until light and fluffy. Whip the cream until stiff peaks. Fold the chocolate and gelatine into the whisked eggs and then fold in the cream. Ganache: bring the cream to the boil and pour over chipped chocolate, stir until melted. Line your terrine mould with plastic wrap then place one Bakers Boudoir Biscuits in the middle and pipe chocolate mousse on each side. For the next layer place Bakers Boudoir Biscuits on the mousse and pipe mousse on top of the Bakers Boudoir Biscuit, then repeat the first layer one more time so that the biscuits resemble a cross. Finish off with a layer of ganache and allow to set in fridge. Unmold, slice and serve.

Bakers Boudoir Biscuits Ganache ( 100g chocolate, 50g cream) Chocolate Mousse: 500g chocolate 1 L cream 6 eggs 5 gelatine leave

Inga Schaerer Senior Sales Consultant Inland Tel:(011) 707 7000 Fax: 086 576 6108 Cell: 083 789 2986 Ingas@snackworks.co.za Tracy Kellermann Sales Consultant Inland Tel: (011) 707 7000 Cell: 076 879 9843 E-mail: tracyk@snackworks.co.za Tracy Barter Sales Consultant - Natal Tel: (031) 560 8400 Cell: 083 661 45 44 Fax: (031) 569 1267 E-mail: tracyba@snackworks.co.za

Contact Details

Melissa Cowan Sales Consultant Western Cape Cell: 072 4042 737 Fax: 086 5766 109 Melissac@snackworks.co.za Call Centre Consultant Natasha Ritzu natashar@snackworks.co.za Tel: 011 707 7000 Fax: 086 576 9112 Call Centre Consultant Babalwa Sikuza babalwas@snackworks.co.za Tel: 011 707 7000 Fax: 086 576 9112

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