Ingredients:

• 270 g All-purpose flour or 2 cups loosely packed
• 3 g Salt or 1/2 teaspoon
• 85 g Unsalted butter or 6 tbsp
• 12.5 g Sugar or 1 tbsp
• 8 g Baking powder or 2 tsp
• 180 ml Milk or 3/4 cup

Instructions:

1. Prepare the Biscuits Dough
   1. In a bowl, combine flour, sugar, salt, and baking powder using a whisk.
   2. Add cold unsalted butter, cut into small pieces, and distribute evenly in the flour.
   3. Gradually add cold milk, tossing and stirring with a fork until large lumps form and all flour is moistened.
2. Build the Flaky Layers
   1. Transfer the dough onto a lightly floured surface.
   2. Gently shape the dough into a rough square, being careful not to over-handle.
   3. Cut the dough into 4 equal parts, stack them, and repeat the process to create flaky layers.
   4. Form a flat sheet approximately 1 inch thick.
3. Cut the Biscuits
   1. Use a biscuit cutter or wide-mouth glass jar to cut out biscuits.
   2. Stack and repeat with any remaining dough, forming a dough sheet.
   3. Place the cut biscuits on a cast iron skillet or baking tray.
4. Bake the Biscuits
   1. Preheat the oven to 450°F (230°C) for a cast iron skillet or 425°F (220°C) for a regular baking tray.
   2. Bake for around 14-16 minutes or until the biscuits turn golden brown on top.

Optional: After baking, apply melted butter on top for added softness.

Pro Tips:

Use cold butter for a flakier texture.
Handle the dough gently to achieve a lighter texture.
Preheat the oven to the specified temperature for optimal results.
Enjoy your delicious, flaky biscuits!

Hearty Southern-Style Biscuits and Gravy Bake

Ingredients:

• 1 can (16 oz) refrigerated biscuits
• 1 pound ground sausage
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup cheddar cheese, shredded

Directions:

1. Preheat oven to 350°F (175°C).
2. Open the can of biscuits and cut each biscuit into quarters.
3. Spread half of the biscuit pieces evenly in the bottom of a greased 9×13 inch baking dish.
4. In a skillet, cook the ground sausage over medium heat until fully cooked, breaking it into crumbles as it cooks.
5. Scatter the cooked sausage over the biscuit layer.
6. In the same skillet, use the sausage drippings to make a roux.
7. Sprinkle the flour over the drippings, stir, and cook for 2 minutes.
8. Gradually whisk in the milk, and continue cooking until the mixture thickens into a gravy. Season with salt, pepper, and garlic powder.
9. Pour the gravy evenly over the sausage and biscuit layer.
10. Top with the remaining biscuit pieces.
11. Sprinkle shredded cheddar cheese over the top layer of biscuits.
12. Bake for 25-30 minutes, or until the biscuits are golden brown and the gravy is bubbly.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 8 servings

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
• ¾ cup cold buttermilk
• 2 tablespoons buttermilk for brushing

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Line a baking sheet with a silicone baking mat or parchment paper.
3. Whisk flour, baking powder, salt, and baking soda together in a large bowl.
4. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
5. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
6. Turn dough onto a floured work surface, pat together into a rectangle.
7. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle.
8. Repeat twice more, folding and pressing dough a total of three times.
9. Roll dough on a floured surface to about 1/2 inch thick.
10. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
11. Transfer biscuits to the prepared baking sheet.
12. Press an indent into the top of each biscuit with your thumb.
13. Brush the tops of biscuits with 2 tablespoons buttermilk.
14. Bake in the preheated oven until browned, about 15 minutes.

If it does not crack its not ginger biscuit

• 4 cups flour
• 2 teaspoons baking powder
• 2 tablespoon ginger powder
• 2 teaspoon cinnamon
• 1/2 teaspoons salt
• 1 teaspoon bicarbonate soda
• 1 cup sugar
• 250g butter ( room temperature)
• 3/4 cup golden syrup or honey

1. In a bowl sift together flour, baking powder, cinnamon, ginger and soda then add sugar and mix well.
2. Rub in butter until it resembles bread crumbs then add then add golden syrup, mix well until it forms dough ( don’t over mix)
3. Use a ice cream scoop or a deep spoon to scoop the dough, mold it into round balls.
4. Bake at 180 degrees Celsius until golden brown.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 3/4 cup buttermilk

Directions:

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
3. Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter.
4. Pour in the buttermilk and stir until the dough just comes together. Do not overmix; the dough should be slightly sticky.
5. Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together.
6. Pat the dough into a 1-inch (2.5 cm) thick rectangle.
7. Use a round biscuit cutter (about 2 inches in diameter) to cut out biscuits from the dough. Press straight down without twisting the cutter for the best rise.
8. Place the biscuits on the prepared baking sheet, leaving some space between them.
9. Brush the tops of the biscuits with the melted unsalted butter.
10. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through.
11. Remove from the oven and let them cool slightly on a wire rack.
12. Enjoy

• 200 g Bakers Tennis biscuits
• 385 g tin Nestlé Caramel Treat
• 250 ml whipping cream
• 1 large Peppermint Crisp bar or Peppermint chocolate bar, chopped

Ingredients:

• 3 eggs
• 150 gr sugar
• 70 gr corn starch
• 10 gr vanilla
• 700 ml milk
• 150 gr cream cheese
• 18 cookies digestive, like Marie or any other kind you Like

Directions:

1. Cream: mix eggs and sugar in a saucepan.
2. Add starch, vanilla and hot milk.
3. Bring to the boil and let the cream thicken.
4. Let the cream cool and add the cheese.
5. Layer in a mold and place in the freezer for 4-5 hours.
6. Divide into squares and serve.

No cocktail party would ever be complete without Baker’s Snacktime® Assorted Crackers! This way, you will have a great
selection of our very best, from Bakers Salticrax® to Wheatsworth®, so everyone can find a favourite.

INGREDIENTS
6 fresh jalapeno peppers
250 ml cream cheese
1 cup lemon curd
200 g Bakers Wheatsworth® biscuits
100 g seasoned flour
2 eggs, beaten
500 ml cooking oil, for frying
4 chicken breasts
100 g seasoned flour
2 eggs, beaten
200 g Bakers Salticrax® biscuits
250 ml cooking oil, for frying

INSTRUCTIONS
Slice the peppers in half and remove the seeds.
Fill each pepper with cream cheese.
Place the biscuits into a food processor and blitz to a fine crumb. Pour the crumb onto a plate.
Coat the peppers in flour, then beaten egg and lastly crumb.
Repeat this process with all the peppers.
Set aside on a lined tray.
Heat the oil to 180°C
Deep fry the peppers for 4-5 minutes until golden brown and cooked through. Serve with sweet chili sauce.
Cut each chicken breast into 6 strips and set aside.
Place the biscuits into a food processor and blitz to a fine crumb. Pour the crumb onto a plate.
Coat the strips in flour, then beaten egg and lastly crumb.
Repeat this process with all the strips.
Set aside on a lined tray.
Heat the oil to 180° C. Shallow fry for 4-5 minutes until golden brown and cooked through.
Serve with sweet chili sauce or pesto.

Everyone loves biltong but there’s a way to make it even better – by adding it to beef biltong-flavoured Bakers Kips®! Make these for any event and rest assured there won’t be any leftovers.

Level EASY
Time 30 MIN
Makes 10

INGREDIENTS
20 Bakers Kips® biscuits, biltong flavoured
4 slices of brown bread
50 ml Bovril or Marmite
100 g Biltong powder
100 ml butter, softened
100 g biltong, shaved
fresh thyme for garnish

INSTRUCTIONS

1. Place ten biscuits onto a board.
2. On another board: Using a 3 cm round cutter, cut out 20 bread rounds.
3. Sandwich two rounds together with Marmite or Bovril.
4. Top the ten biscuits with a bread sandwich and then another biscuit.
5. Spread butter around the edges and coat the stack in biltong powder.
6. Garnish with biltong and fresh thyme. This is a great and simple canapé idea.

How do you like your eggs? One of the tastiest ways to enjoy them is beaten into this creamy, cheesy quiche. What makes it even better, however, is a crumbly, savoury crust made using Bakers Salticrax®.

Level MEDIUM
Time 60 MIN
Serves 8

INGREDIENTS
200 g Bakers Salticrax® biscuits
200 g white mature cheddar, grated
170 g melted butter
200 g cherry tomatoes, roasted
200 g baby spinach, cooked
200 g feta cheese, crumbled
4 sprigs fresh thyme
250 ml cream
2 eggs beaten
salt and pepper for seasoning

INSTRUCTIONS

1. Preheat the oven to 180°c.
2. Place the Salticrax® biscuits into a food processor and blitz to a fine crumb. Add the melted butter and mix well.
3. Tip the crumb into a quiche tin and using your fingers, press the crumb into the sides and base of the tin.
4. Top with the roasted tomatoes, cooked spinach, feta cheese and thyme. Whisk together the cream and eggs. and season with salt and pepper.
5. Pour the custard over the filling and sprinkle over the remaining cheese.
6. Bake for 30 minutes, until golden and cooked through.
7. Remove from the oven and serve with a side salad.