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imran
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« on: August 28, 2014, 02:36:23 AM »



Biscuits can be quite a versatile ingredient. To whip up a delicious yet simple dessert, a packet of crunchy biscuits add the much needed taste and texture. Try your hands at making an eggless, no-bake sweet-dish like a biscuit cake or make fancy biscuit chocolate roll. If you want to go a notch higher, then make the lemon parfait with biscuit crumbs or strawberry cheesecake with a crunchy biscuit base for a gastronomic delight.

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imran
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« Reply #1 on: August 28, 2014, 02:38:06 AM »



Biscuit Pudding: A simple recipe that uses biscuits to make a flavourful pudding to fulfill all those sweet cravings, this dessert is simply divine.

Here’s the recipe.

Prep time - under 15 mins
Cook time -Nil
Yields - a 7 inch square pan

Ingredients needed

Tea biscuits / Marie biscuits- 30 biscuits or as required
Unsalted Butter- 100 gms (at room temperature)
Icing sugar- 1 cup
Cocoa powder- 3 tbsp
Milk - approx 1 1/2 tbsp-2 tbsp
Vanilla extract- 1/2 tsp

Coffee/ Espresso powder- 1 1/2 tsp
Water- 1 cup

Preparation

Prepare coffee decoction in 1 cup of boiling water. Filter it and leave it to cool.

Sift the cocoa powder and keep it aside.

Line a 7 inch square cake tin with cling film leaving a little extra on one side to fold over the top. Alternatively you can layer the whole thing in a square pan or glass dish without the cling film, if you plan to serve it directly from the tin. But with the cling film lining, it is easier to take the whole biscuit cake out from the pan and slice it as preferred.

Method

In a bowl, beat together butter and sugar until light and fluffy. You can use a wooden spatula or an electric hand mixer.

Add cocoa powder and continue beating until well mixed.

Add vanilla essence and mix well. Add milk little at a time and mix well. The consistency of the mixture should neither be stiff nor too watery. It should be easily spreadable, so adjust milk accordingly.

Now dip the biscuit one at a time in coffee decoction and arrange it in the pan. It doesn't matter, if the biscuits overlap.

With a spatula, spread the butter + sugar +cocoa powder mixture over the biscuits evenly filling all the gaps and corners. Repeat with another layer of biscuits dipped in coffee decoction and top it with another layer of cream.

Continue layering biscuits and cream alternatively until all the cream is over and the cream layer is the top most layer.

Decorate it with chopped nuts or silver ball or sprinkles, cover it that extra cling film, press it gently and keep it in the refrigerator to set.

When ready, lift the pudding out of the pan, unfold it and slice it into small pieces and serve immediately.

Note - The pudding will melt if kept outside for a long time. So keep it in the refrigerator and take it out only when required.

If you want it soft, keep it in the refrigerator to set. If you prefer it a little hard, keep it in the freezer compartment of the refrigerator. Both tasted great.
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« Reply #2 on: August 28, 2014, 02:39:03 AM »



Eggless No-bake Biscuit Brownies: This is the best dessert for vegetarians who do not need to compromise on their sweet cravings and can happily indulge with this eggless, no-bake biscuit brownie cake. The recipe is so simple that you will enjoy making this dish.

Here’s the recipe.

Ingredients:

20-25 Marie biscuits
3 tbsp unsweetened cocoa powder
1/4 cup roasted nut of choice (I used hazelnuts)
2 tsp sugar
1/2 of a 400gm tin condensed milk (I used low fat Milkmaid)

1. Break the biscuits into fours and powder coarsely. I left small bits of biscuits in this mixture to give the brownies some extra texture.

3. Add the cocoa powder to this and mix well.

4. Add the sugar to this mixture and mix again. If you prefer mildly sweet brownies, you can omit this but I found the sweetness level perfect with 2 tsp sugar.

5. Dry-roast any nut of choice and let it cool. I had some roasted hazelnuts handy so used that. Roughly 1/4 cup should do.

6. Chop it up coarsely and add to the mixture. Mix well.

7. Add half a tin of condensed milk to this mixture. Feel free to lick up the remaining condensed milk sticking to the tin!

8. Mix well with a sturdy spoon. I would advice against using a whisk at this stage because the mixture will be very very thick and refuse to cooperate. Show it who's boss! Mix well until all the powdery bits are combined with the wet ingredients.

9. Line a plate, pie dish, or baking tray with butter paper (or just great with some butter) and transfer the mixture to it. Press firmly with wet fingertips until the mixture is uniformly spread.

The colours all look different because of the difference in lighting. Bear with me. Whatever colour the brownies are, they will be delicious, I promise.

10. Refrigerate atleast for 4 hours or overnight if possible. This picture was taken after 2 hours of refrigeration because I was impatient. If you are like me, you will get more fudgy brownies that won't hold its shape when you cut it.

If you refrigerate longer, then they can be cut into perfect squares and taste delicious. This was taken the day after I made them.
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« Reply #3 on: August 28, 2014, 02:40:08 AM »



Nutty Marie Biscuit Dessert: This is an instant dessert that is perfect to make when you have a bunch of unexpected but enthusiastic guests who love to experiment with food. It hardly takes any time and tastes delicious.

Here’s the recipe.

Ingredients:

Powdered Marie Biscuits - from 5 biscuits
Sweetened Condensed Milk / I used thickened milk- 4 tbsp
Coco powder - 2 tbsp
Chopped Cashewnuts - 5
Butter - 1 tsp just to grease

Method:

1. Grease the container with butter.

2. Layer the powdered marie biscuits into the container and press it till it is even. It will be 1 inch in thickness if you are using 5 biscuits.

3.Pour the condensed milk covering the powdered biscuits. I didnt have condensed milk and that didnt stop me from trying it....so what I did was I thickened the milk with 1tsp of sugar added and used it, no compromise in taste.

4.Next layer is the coco powder. Sprinkle it until the condensed milk layer is totally covered. Then lay the chopped cashewnuts on the top of the coco powder layer.

5.Bake it for 10mins at 180deg C. It came out just fine in my oven itself...so am sure it would come out well in any oven Cool it and serve.

I refrigerated it for 10mins as I like it chilled. Now what are you waiting for, just scoop out and enjoy......Isnt that a quick dessert?!
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« Reply #4 on: August 28, 2014, 02:41:24 AM »



No-bake Chocolate Biscuit Cake: We love all kinds of cake but this no-bake chocolate biscuit cake is a wonder we can’t get enough of. Its rich taste and crunchy texture are just perfect.

Here’s the recipe.

Ingredients needed

Marie Biscuit - 15
Cashew nuts - 1/4 cup (chopped)
Raisins - little less than 1/4 cup
Cocoa Powder - 1 tbsp
Unsalted Butter - 1 1/2 tbsp (melt it over a bowl of hot water)
Condensed milk -2 1/2 tbsp
Sugar -2 tsp
Milk -1 tbsp (optional)
Vanilla essence - 1 tsp

Keep all the ingredients ready. Break the biscuits and powder it coarsely in a blender.

Add Cashew nuts and raisins, sugar and vanilla essence.

Add cocoa powder, condensed milk and melted butter.

Make a dough just like chapati dough and shape it into a cylinder. If you are not able to make a smooth dough, you can add little milk, otherwise it is not needed. Wrap it tightly in a butter paper and keep it in the refrigerator for 1 1/2 hours. (not in the freezer)

After 1 1/2 hours, remove the butter paper and cut the chocolate into rounds
« Last Edit: August 28, 2014, 02:43:14 AM by imran » Report to moderator   Logged
imran
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« Reply #5 on: August 28, 2014, 02:44:18 AM »



Biscuit Chocolate Rolls: These delectable chocolate stuffed rolls are ready in under 20 minutes and make for a great tea-time snack. The recipe is easy, and the result so appetising that we can’t stop salivating.

Here’s the recipe.

Prep time: 20 min
Cook time: 0 min
Yield: 7
Main Ingredients: marie biscuit cocoa dessicated coconut

Make a powder of 12-14 marie biscuits, add a tbsp of powdered sugar, 1 1/2 tbsps cocoa pwd and mix well. Slowly add few tbsps of milk, little at a time, to form a pliable dough (like chapati dough). Keep aside. In another bowl, add 1/4 cup dessicated coconut pwd, 1/2 cup powdered sugar, few drops of vanilla essence or pinch of cardamom pwd and mix well. Add 1 1/2 tbsps of melted butter and mix well to form a sticky textured mixture.

Roll the biscuit cocoa dough into an elongated shaped roti (thicker than a chapati). Spread the coconut-sugar mixture all over. Slowly roll the biscuit-cocoa roti to form a roll. Seal the ends and if the dough tends to break in between, lightly press to enclose and continue rolling. Wrap in an aluminum foil and set in fridge for 2 hrs. After its set, remove the foil and slice with a knife into 1/2″ thickness pieces and serve.

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