BISCUIT DESSERTS RECIPES

Steps:

• Digestive Biscuit Base Rub some butter around the inside of a 18cm/7” round dish or loose-bottomed tin. Crush the biscuits into fine crumbs. Gently melt the butter. Add the butter to the crushed biscuit crumb and mix well. Tip the mixture into the prepared dish and smooth the top. Chill the biscuit base. Lemon Cheesecake Cut a thin twisted strip of lemon zest and save for serving. Put the cream cheese and golden syrup or honey into a bowl and stir to combine. Finely grate the lemon rind into the bowl. Add the lemon juice, one lemon at a time, beating until smooth. Tip the mixture onto the prepared biscuit base, spreading it out evenly. Using a fork, make swirls on the top of the cheesecake. Chill for at least a couple of hours before serving. Add the twisted lemon zest and serve.

Steps:

• In a large mixing bowl, use an electric whisk to cream the butter with the sugar until well mixed and just creamy in texture. Do not overwork, or the biscuits will spread during baking.

  Beat in the egg until well combined. Add the flour and mix on a low speed until a dough forms. Gather the dough into a ball, wrap in cling film and chill for at least 1 hour.

  Preheat the oven to 190°C, fan 170°C, gas 5. Put the dough on a lightly floured surface and knead briefly, then roll out to 3mm thick. Cut, by hand or with cookie cutters, to your desired shape. Using a palette knife, transfer the biscuits to a baking tray lined with baking parchment.

  Bake for 12-14 minutes, depending on the size of your biscuits, until golden brown at the edges. Remove from the oven and transfer to a wire rack to cool.