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Biscuit Pizza

Ingredients for topping

1/4 cup chopped bell peppers
1/4 cup diced onions
4 sliced black olives
3 tbsp tomato ketchup
1 1/2 tbsp red chilli sauce
1 tsp sugar
Salt to taste
2 tsp dry mixed herbs/pizza seasoning

Other ingredients

1 pack Mukkund Salt-O-Magic
4 cheese slices cut into tiny rounds

Method

  • Mix and toss the ingredients in a bowl.
  • Just before serving, place the biscuits on a serving plate and butter them.
  • Add one tablespoon of the topping and place a cheese slice on top.
  • Low heat a batch of these in the microwave oven for 2 mins and serve immediately.

Cup-of-cream

Ingredients

1 Mukkund Vanilla Cup Cake
1 cup any ice cream of your choice

Method

  • Scoop out a section from the center of the Cup Cake.
  • Fill in with your favourite ice cream.
  • Sprinkle with coffee, add hot chocolate sauce or add jelly or whipped cream and serve immediately.

Biscuit Choco Fudge

Ingredients

15 Mukkund Marie Lite biscuits
1/4 cup (chopped) cashew nuts
1/4 cup raisins
1 tbsp cocoa powder
1 1/2 tbsp unsalted butter
(melt it over a bowl of hot water)
2 1/2 tbsp condensed milk
2 tsp sugar
1 tbsp milk (optional)
1 tsp vanilla essence

Method

  • Break the biscuits and powder coarsely in a blender.Add cashew, broken walnuts and raisins, sugar and vanilla essence.
  • Add cocoa powder, condensed milk and molten butter. Make a dough and shape it into a cylinder. If you are not able to make a smooth dough,you can add little milk.
  • Wrap it tightly in butter-paper and chill it for 1 1/2 hours.
  • After 1 1/2 hours, remove the butter-paper and cut it into rounds. Serve immediately.

Biscuit Brownies

Ingredients

1 Mukkund Marie Lite biscuits
3 tbsp unsweetened cocoa powder
1/4 cup roasted nuts of choice
2 tsp sugar
1/2 of a 400gm tin condensed milk

Method

  • Break the biscuits into fours and powder coarsely.
  • Add the cocoa powder to this and mix well. Add the sugar to this mixture and mix again.
  • Dry-roast the nuts and let it cool. Chop coarsely and add to the mixture. Mix well.
  • Add half a tin of condensed milk and mix well with a sturdy spoon.
  • Line a plate or baking tray with butter paper and transfer the mixture to it. Press firmly with wet fingertips until the mixture is uniformly spread.
  • Refrigerate atleast for 4 hours or overnight if possible. Take it out, cut in squares and serve.

No-Bake Biscuit Cake

Ingredients

1 packet Mukkund Coco Bite or
Real Butter biscuits

1 cup walnuts or hazelnuts
1 cup sugar
½ cup unsweetened cocoa powder
1 cup water
150 gm butter
1 tsp vanilla extract
½ cup whipping cream
120 gm chopped bittersweet chocolate

Method

  • Break biscuits into small pieces in a deep bowl. Place pan on medium heat. Pour in the crushed nuts and stir frequently to toast evenly. Add it to the broken biscuits.
  • In a fresh bowl add the sugar and cocoa powder. Mix well and add water to make a thick paste. Add the butter. Boil for 8 min on medium heat. Set it aside to cool for 12 min. Then stir and add the vanilla. Finally pour this mix over the nuts and biscuits that had been previously kept aside. Stir thoroughly. Place in a 10 inch non-stick cakeware and set it in with a spoon. Refrigerate for an hour.
  • In a fresh bowl pour the whipping cream. Heat until it begins to boil. Pour it over the bittersweet chocolate. Allow to sit for 1 min. Take out the cake from the refrigerator and pour this mix on the cake. Spread well. Put it back in the refrigerator for about 4 hours.
  • Take it out, decorate with toasted nuts. Serve immediately.

Biscuits Burger

Ingredients for topping

1 packet Mukkund Salt-O-Magic biscuits
1 pack cheese slices
A few lettuce
Small bowl of sliced tomatoes
A sliced cucumber
A few sliced black olives
1 small bowl mayonnaise
3 small veg/non-veg patties
Salt to taste

Method

  • Take the biscuits and lay them neatly on the tray. Spread lettuce on each.
  • Place the veggies in a bowl and toss well. Put a scoop of the mixture on each biscuit and place the small veg/non veg patty on it. Layer with cheese slice.
  • Cover with another biscuit. Serve immediately.

Biscuit smoothie

Ingredients

1 cup chilled milk
1 cup vanilla ice cream and ice cubes
1 packet Mukkund Choco Rico biscuits
4 tablespoon chocolate syrup
5 tablepoon sugar
Waffes

Method

  • Add the milk, ice cubes, ice-cream and sugar.
  • Put in the biscuits, blend well.
  • Line a chilled glass with chocolate syrup. Pour the biscuit smoothie in.
  • Decorate with choco chunks and crushed wafers. Serve.

Crack 'N' Jack Sandwhich

Ingredients

1 pack Crack ‘N’ Jack biscuits
1 pack cheese slices
1 tbsp oregano or dry mixed herbs
A few mint leaves for garnishing

Method

  • Place the biscuits neatly on a tray. Layer each with a cheese slice.
  • Sprinkle with oregano or mixed herbs. Close with the biscuit on top.
  • Garnish with mint leaves. Serve immediately.

No Bake Biscuit Pudding

Ingredients

1 pack Mukkund Crack ‘N’ Jack Biscuits
1 cup + 1.5 cup milk
1 tbsp custard powder
2 tbsp drinking chocolate
powder or cocoa powder
4 tbsp sugar
1 tsp instant coffee powder
1 cup fresh cream
chocolate chunk grating for garnish

Method

  • Take custard powder, chocolate powder, sugar in a sauce pan, add 1.5 cup of milk slowly and mix well.
  • Now heat this and keep mixing. After it gets thick and glossy, add in cream and mix well.
  • Take 1 cup of milk and coffee in a bowl and mix well.
  • Dip biscuits in the milk and arrange it in a serving dish. Pour little sauce over it and keep repeating the layers. The top should have a layer of the sauce.
  • For the garnishing, take some biscuits in a blender and powder it well. Grate some chocolate. Use it to decorate the pudding.
  • Chill this for a few hours. Slice and serve.

No- Bake Coconut Bars

Ingredients

1 packet of crackers
1 cup crushed Mukkund Coco Bite
biscuits
2 tbsp of butter
1 cup granulated sugar
1 egg
1/2 cup milk
1 cup chopped walnuts
1 cup shredded coconut

Cream Cheese Frosting

1 small cup of cream cheese, room
temperature
1/2 cup unsalted butter at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract

Method

  • Line a 13*9 inch baking pan with the crackers. Melt the butter in a pan and add sugar. In a separate bowl, whisk together the egg and milk. Slowly stir into the butter mixture.
  • Bring to a boil, stirring constantly. Remove from heat. Stir in nuts, coconut, and crushed crackers. Pour over the pan and spread evenly using a spatula. Top with another layer of crackers, pressing them down gently into the filling.
  • For the cream cheese frosting, place cream cheese in a bowl and soften using a rubber spatula. Gradually add butter and beat together until smooth and creamy. Sift in powdered sugar and continue beating until smooth.
  • Add vanilla and stir to combine.
  • Spread frosting over the cracker bars evenly. Cut in squares. Chill and serve.

Biscuit Rum Balls

Ingredients

1 packet Mukkund Marie Lite biscuits
1 tin condensed milk
1 cup of coconut grating
¼ cup of cocoa
Extra coconut for rolling

Method

  • Place the biscuits in a blender and process until it becomes crumbs. Place the biscuit crumbs in a large bowl. Sift cocoa powder over.
  • Add the coconut and condensed milk. Thoroughly mix together all of the ingredients.
  • Roll heaped teaspoons of the mixture into balls.
  • Roll the balls over extra coconut to coat.
  • Serve immediately or store for a week.