Ingredients:

• 12 small potatoes, sliced into rounds
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions:

1. Preheat oven to 400°F (200°C).
2. Toss potato rounds with olive oil, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Arrange in a single layer on a baking sheet.
4. Bake for 25-30 minutes, or until golden brown and crispy.
5. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 150 kcal | Servings: 4 servings

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes | Difficulty: Easy | Servings: 12

Ingredients:

• 1 package (16.5 oz) refrigerated sugar cookie dough
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Assorted fresh fruit (strawberries, kiwis, blueberries, raspberries)
• Honey for drizzling (optional)

Directions:

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Slice the cookie dough into 1/4-inch thick rounds and place on the prepared baking sheet.
4. Gently shape each round into an egg shape with your fingers.
5. Bake for 10-15 minutes, or until the edges are lightly golden.
6. Allow to cool completely on the baking sheet.
7. In a medium bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
8. Once the cookies have cooled, spread a layer of the cream cheese mixture over each one.
9. Decorate the mini pizzas with fresh fruit to create your own Easter egg designs.
10. Drizzle with honey if desired.
11. Chill in the refrigerator for about 15 minutes before serving, or until the cream cheese frosting is set.

Ingredients

For the Malva Pudding:

• 60 g Wooden Spoon White Margarine
• ¾ Cups(180 ml) brown sugar
• 2 large eggs
• ¼ Cups (60 ml) apricot jam
• 2 tsp (10 ml) bicarbonate of soda
• 1 Cup (250 ml) full cream milk
• 2 Cups (500 ml) cake flour
• ½ tsp (1,75 ml) salt
• 2 Tbsp (30 ml) malt vinegar

For the Sauce:

• 1 Cup (250 ml) fresh cream
• 80 g Wooden Spoon White Margarine
• 80 g brown sugar
• 1 tsp (5 ml) vanilla essence

You’ll Need:

• A giant muffin baking tray or an individual bundt cake tray
• Non-stick spray

Method

For the Malva Pudding:

1. Preheat the oven to 180 °C.
2. Prepare a giant muffin or individual bundt cake tin by greasing well.
   Tip: to doubly ensure that your malvas release from the tin, cut rounds of baking paper the size of the bottom of the muffin pan and add to the bottom before filling.
3. Cream the margarine, eggs and sugar together until light and fluffy with a hand mixer or stand mixer.
4. Add the apricot jam and mix to combine.
5. Mix the salt and flour together then slowly add it while mixing until incorporated.
6. Add the bicarb to the milk and stir to dissolve.
7. Add the milk to the mixture and mix until incorporated and then lastly add the vinegar and briefly mix.
8. Do not over mix.
9. Pour the mixture out into the well-greased muffin or individual bundt tin and fill up to the % mark.
10. Bake 30-40 minutes until a toothpick inserted into the centre comes out clean.

For the Sauce:

While the malvas are baking, add the ingredients for the sauce into a small saucepan over medium heat.
Mix to combine and bring to a boil.
Reduce the heat and simmer for 3 minutes then remove from the heat.
Remove the malvas from the oven and let them cool for 5-10 minutes and then poke them with a toothpick.
Pour half of the sauce over the malvas and give it a few minutes to soak in.
Using a palette knife, gently move the malvas away from the edge of the tin and then carefully lift out and invert into bowls (remove the round of baking paper if you used).
Pour extra a little more sauce over the tops, serve with custard and enjoy!

We all know anything savoury tastes even better on a Bakers Salticrax® – but have you considered popping it into a Salticrax® crust? Quick and easy to make, these are an entertainer’s (and guests) delight!

Level MEDIUM
Time 45 MIN
Makes 16 – 20 TARTLETS

INGREDIENTS
200 g Bakers Salticrax® biscuits
170 g butter, melted
fillings of your choice

INSTRUCTIONS
Preheat the oven to 180°c.
Place the Salticrax® into a food processor and blitz to a crumb. Pour into a bowl and add the melted butter and mix to combine.
Place a tablespoon of crumb into each mini muffin tin case and using your fingers press firmly into the base and sides of the case.
Bake for 5 minutes. Remove from the oven and set aside to cool.
Once cooled, fill with any savoury filling of your choice.
Tasty toppings include: sautéed mushrooms & sour cream, roasted butternut & feta, roasted cherry tomatoes & basil pesto,
brie & caramelized onions.

Got a lovely bunch of bananas? Pop them into a sweet, sticky pie!
The best Banoffee doesn’t have to be complicated.
All you need is a packet of Bakers Mini Eet-Sum-Mor® biscuits and you will have the crowd eating out the palm of your hand.

Level EASY
Time 20 MIN
Serves 4

INGREDIENTS
3 x 40 g Bakers Mini Eet-Sum-Mor® biscuits
1 cup (250 ml) caramel treat
juice of 1 lemon
3 bananas, sliced
1 cup (250 ml) cream, whipped

INSTRUCTIONS

1. Roughly break the biscuits and divide into the base of 4 glasses.
2. Mix together the Caramel Treat and lemon juice.
3. Spoon the Caramel over the biscuits.
4. Top with slices of banana and whipped cream.
5. Garnish with few extra biscuits.
6. Serve and enjoy!

Fasten your seatbelts! Our Rocky Road recipe is the perfect blend of savoury meets sweet, made possible thanks to our Bakers Mini Eet-Sum-Mor® biscuits and Mini Salticrax® crackers.
Dynamite does come in small packages.

Level EASY
Set Time 4 H
Prep Time 30 MIN
Makes 6-10 SQUARES

INGREDIENTS
3 x 40 g Bakers Mini Eet-Sum-Mor® biscuits
3 x 40 g Bakers Mini Salticrax® crackers
240 g dark chocolate
200 g mini marshmallows
200 g Diddle Daddle®caramel-coated popcorn

INSTRUCTIONS

1. Line a tray with baking paper and set aside.
2. Melt the chocolate in a large glass bowl, in the microwave or over a double boiler.
3. Make sure you do this over a low heat.
4. Add the biscuits, marshmallow and popcorn to the melted chocolate and coat well.
5. Tip the mixture into the lined tray and press into the corners.
6. Top with any remaining ingredients and refrigerate for a minimum of 4 hours.
7. Cut into 16 squares and serve.

60 g Wooden Spoon White Margarine
3/4 C (180 ml) brown sugar
2 large eggs
Y4 C (60 ml) apricot jam
2 tsp (10 ml) bicarbonate of soda
1 C (250 ml) full cream milk
2 C (500 ml) cake flour
Y4 tsp (1,75 ml) salt
2 Tbsp (30 ml) malt vinegar

Sauce
1 C (250 ml) fresh cream
80 g Wooden Spoon White Margarine
80 g brown sugar
1 tsp (5 ml) vanilla essence
You’ll Need

A giant muffin baking tray or an individual bundt cake tray
Non-stick spray

Malva Puddings
Preheat the oven to 180 C.
Prepare a giant muffin or individual bundt cake tin by greasing well.
Tip: to doubly ensure that your malvas release from the tin, cut rounds of baking paper the size of the bottom of the muffin pan and add to the bottom before filling.
In a stand mixer, cream the margarine, eggs and sugar together until light and fluffy.
Add the apricot jam and mix to combine.
Mix the salt and flour together then slowly add it while mixing until incorporated.
Add the bicarb to the milk and stir to dissolve.
Add the milk to the stand mixer and mix until incorporated and then lastly add the vinegar and briefly mix.
Do not over mix.
Pour the mixture out into the well-greased muffin or individual bundt tin and fill up to the 3/4 mark.
Bake 30-40 minutes until a toothpick inserted into the centre comes out clean.

Sauce
While the malvas are baking, add the ingredients for the sauce into a small saucepan over medium heat.
Mix to combine and bring to a boil.
Reduce the heat and simmer for 3 minutes then remove from the heat.
Remove the malvas from the oven and let them cool for 5-10 minutes and then poke them with a toothpick.
Pour half of the sauce over the malvas and give it a few minutes to soak in.
Using a palette knife, gently move the malvas away from the edge of the tin and then
carefully lift out and invert into bowls (remove the round of baking paper if you used).
Pour extra a little more sauce over the tops, serve with custard and enjoy!