Level MEDIUM
Time 40 MIN
Serves 6 – 8

Bake this deliciously sweet and decadent tart using Bakers Blue Label® Marie biscuits and make any chocolate lovers dreams come true. Serve with fresh whipped cream or vanilla ice-cream.

INGREDIENTS
200 g Bakers Blue Label®
Marie biscuits
45 ml cocoa
150 ml castor sugar
150 ml melted butter
3 medium eggs
125 ml fresh cream
400 g melted dark chocolate
10 ml vanilla essence
cocoa powder (extra)
orange zest and chocolate-dipped
orange segments (optional)

INSTRUCTIONS

1. Preheat the oven to 180°C.
2. Place the Bakers Blue Label® Marie biscuits in a processor together with the cocoa and half the castor sugar and process to fine crumbs.
3. Add the melted butter and pulse until combined.
4. Push the mixture into the bottom and sides of a greased 28 cm loose-bottomed flan ring.
5. Beat the eggs and remaining castor sugar until thick and pale.
6. Mix in the cream, chocolate and vanilla essence.
7. Pour mixture into the crust and bake in the oven for 25 – 30 minutes or until set.
8. Remove from oven and set aside to cool.
9. To serve, remove tart from ring, transfer to a serving plate and dust the top with the extra cocoa powder.
10. Garnish with orange zest and chocolate-dipped orange segments.

A chocolatey Fridge Cake is a “no oven required” classic. But what makes it even more more-ish is the addition of Bakers Blue Label® Marie biscuits, still one of South Africa’s best sellers after 170 years.

Level EASY
Time 15 MIN
Set Time 4 H
Serves 6-8

INGREDIENTS
200 g Bakers Blue Label® Marie biscuits
170 g butter, melted
220 g icing sugar
1 Tbsp (15 ml) cocoa
1 extra large egg, beaten
50 g flaked almonds, toasted
50 g desiccated coconut, toasted

INSTRUCTIONS

1. Roughly break up the biscuits and place into a bowl.
2. Mix together the melted butter, icing sugar, cocoa, and egg, and pour over the broken biscuits.
3. Place the mixture into a lined fridge-suitable pan, sprinkle over the toasted almonds and coconut, and freeze for 4 hours minimum or until set.
4. Cut into squares and enjoy!

The sweetness of condensed milk, the tang of citrus and a butter-infused crust
made from Bakers Blue Label® Marie Biscuits ensures lemon
meringue pie will always be a fluffy fan favourite.

Level MEDIUM
Time 40 MIN
Set Time 20 MIN
Serves 6-8

INGREDIENTS
200 g Bakers Blue Label® Marie biscuits
1 x 385 g tin condensed milk
½ cup (125 ml) lemon juice
2 extra large eggs, separated
85 g butter, melted
2 Tbsp (30 ml) castor sugar

INSTRUCTIONS
Place the Bakers Blue Label® Marie biscuits into a food processor and process until smooth.
Mix together with the melted butter and pour into a pie dish.
Press the crumb into the base and sides of the dish and set aside.
Mix together the condensed milk, lemon juice and 2-egg yolks. our over the crumb.
Whisk the egg whites to stiff peak and fold in the castor sugar. Dollop the meringue in peaks over the custard.
Bake for 10 – 15 minutes until golden brown and set.
Put the mixture in the fridge to cool for 20 minutes and then roll into medium-sized balls.

Milk Tart
Level MEDIUM
Time 90 MIN
Serves 6 – 8
With Blue Label® Marie Biscuits
Is there anything more proudly South African than a dreamy, creamy tasting milk tart? For a true taste of Mzansi magic, make it using a butter infused Bakers Blue Label® Marie biscuit crust

INGREDIENTS
200 g Bakers Blue Label®
Marie biscuits
1 Tbsp (5 ml) cinnamon powder
180 g butter, melted
2 cups (500 ml) milk
2 and a 1⁄2 tbsp flour
2 Tbsp (30 ml) sugar
3 extra large eggs
5 Tbsp castor sugar
1⁄4 tsp salt
1 Tbsp (5 ml) vanilla essence
extra cinnamon powder, for sprinkling

INSTRUCTIONS

1. Preheat the oven to 160°C
2. Place the Bakers Blue Label® Marie biscuits into a food processor and blitz to crumb.
3. Tip the crumb into a large bowl, add the cinnamon powder and melted butter, mix well.
4. Line the base and sides of a 25 cm quiche tin with the crumb.
5. Set aside to rest.
6. Place the milk, flour, egg yolks, sugar and salt into a small pot and bring to a gentle simmer over a low heat.
7. Stir consistently until the custard has thickened.
8. Stir the vanilla into the cooked custard and set aside.
9. Whisk the egg whites to stiff peak and stir in the castor sugar. Fold thewhipped whites into the custard mixture and spoon over the biscuit crumb.
10. Bake for 30 minutes.
11. Remove from the oven and let it rest for 10 minutes before serving.