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.