Anthill Cake, also known as Muraveinik, is a traditional Russian dessert made with biscuit crumbs, toasted walnuts, and ...

Cut in the Crisco into the flour mixture until it resembles coarse crumbs. Make sure to use chilled buttermilk. Buttermilk ...

This cake is light, fluffy and captures the distinctive flavour of those little caramelised biscuits perfectly. It pairs beautifully with a cup of coffee. Preheat the oven to 160C/140C Fan/Gas 2½.

A crunchy, fruity delight made with greek yogurt and honey. It is a simple, refreshing and protein packed snack that’s ...

Put the biscuits in a small, reusable freezer bag and bash gently with the bottom of a saucepan or rolling pin, to make fine crumbs. * Melt the butter in a small saucepan or microwave and stir in ...

Pour in the soured cream and mix thoroughly (alternatively use milk). Fold in the biscuit crumbs gently until they are all incorporated. Spoon the mixture into the paper cases, trying to ensure ...

Pipe the cream onto your tart, then sprinkle on some freeze-dried raspberries and some biscuit crumbs to decorate. How to customise: The filling can be used to make 12 individual lemon possets ...

Melt the butter gently in a saucepan and stir in the biscuit crumbs. Press the mixture into the base of the tin, pressing it down well. Place in the fridge to harden. Blend the Mascarpone ...