There are many deliciously fantastic aspects to summer, but one of the best has to be that you can cook (almost) any meal outside on the braai! Take a look at this unique recipe for a breakfast braai frittatta, which is made using BAKERS Salticrax®

Portions: 6 – 8



1 x 200 g packet BAKERS Mini Salticrax® crackers, Roasted Onion flavour

1 (2o x 24cm) backing/roasting tin, about 6cm in depth

1 tsp butter

10 large eggs1/4 cup cream

a pinch of dried chilli flakes

1 tsp salt

1/4 tsp smoked paprika

1/4 tsp black pepper

1 tbsp fresh rosemary, de-stalked

1 clove of garlic, finely sliced

1 medium-size red onion, sliced and sauteed

1 cup of feta cheese chunks



  1. Bring your braai up to a temperature of about 200 ºC
  2. Mix together the eggs, cream, dried spices until just combined, without over-whisking and incorporating too much air
  3. Add the butter to the hot dish and swirl to evenly coat the base of the hot dish
  4. Add the fresh rosemary and garlic slices to the pan, briefly stirring around the dish before adding the Bakers Mini Salticrax® Roasted Onion Flavour biscuits, red onion and feta cheese
  5. Add the egg mixture to the dish and close the lid of the braai. Leave to cook for 30 – 35 minutes until set and slightly brown around the edges.
  6. Slice into squares and serve hot or cold




Summer is sweet and nothing beats a classic summertime dessert like the ever-popular South African favourite – smores! With seemingly limitless possibilities when it comes to flavours, smores are a truly tasty treat for summer afternoons spent with family and friends!

Portion 12 smores



1 (200g) packet BAKERS Red Label® Strawberry Cream biscuits

3 leaves of gelatin, soaked in water until needed

1 cup glucose syrup, halved

3/4 cup white sugar

1/4 cup water

3/4 cup icing sugar, mixed with 1/2 cup corn starch

1 cup white chocolate, melted

*Candy thermometer is needed



  1. Lightly coat a 20 x 20 cm baking tin with non stick spray, and lightly dust with a spoonful of the corn starch and icing sugar mixture and set aside.
  2. Separate the Red Label® Strawberry Cream biscuits and scrape out the strawberry cookie cream into a bowl. You should get about 1/2 cup of cookie cream from 1 packet. Gently melt the cookie cream in the microwave, taking care not to burn, and set aside.
  3. Drain the soaked gelatin and gently melt in the microwave. Combine the melted gelatin and half of the glucose syrup in the bowl of a stand mixer fitted with a whisk attachment and turn the mixture on low.
  4. Meanwhile in a medium sized pot, combine the remaining glucose syrup, water and sugar and bring to a boil. Gently swirl the pot to dissolve the sugar and continue to boil until the sugar syrup reaches a temperature of 110°C. Remove from the heat.
  5. Slowly pour the hot sugar mixture into the bowl with the sugar syrup and gelatin and turn the speed to medium for 5 minutes. Turn the speed slightly higher for  further 5 minutes and then to the highest speed for a further 2 minutes. At this stage you mixture should have tripled in volume and have a light and fluffy texture.
  6. Using a metal spoon, quickly mix in your melted cookie cream and immediately pour into your prepared baking tin.
  7. Dust with remaining icing sugar and corn starch mixture and set aside for 8 hours or overnight.
  8. Once the marshmallows are set, cut into 12 equal sized marshmallow squares and sandwich between your separated Red Label® biscuits along with a teaspoon of melted white chocolate.
  9. For added decadence and classic flavour, use a tong to hold the smores over a hot fire to lightly toast before eating.




BAKERS® Good Morning™ breakfast biscuits offer a tasty excuse to not skip the most important meal of the day! While they are ideal as an on-the-run snack, they can be equally as satisfying on mornings when you have a bit more time and ambition to spare. See how you can make your own sweet and crunchy “toast” to get your day off to a great start!

Preparation time: 15 minutes


1 x pack Bakers Good Morning™ biscuits

Toppings as per the instructions



  1. Thin slices of Brie cheese topped with chopped preserved green fig and toasted almond slivers.
  2. Freshly whipped cream topped with a dollop of strawberry jam.
  3. Ricotta cheese with fresh, seasonal berries and thyme infused honey.


  1. Whipped honey butter with toasted almonds.
  2. Sunflower seed butter topped with crispy bacon bits.
  3. Cream cheese topped with honey and rooibos stewed fruit.


  1. Macadamia nut butter topped with chocolate and coconut muesli or nuts.
  2. Mascarpone and marmalade.
  3. Chocolate spread topped with lightly crushed raspberries.

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No translation available at the moment



Whip up a quick and quirky take-along pudding to satisfy the big appetites of your little ones with the help of BAKERS Boudoir® biscuits, BAKERS Zoofari® biscuits and a little imagination!


Portions – 6 pudding cups



1 x 200g packet of BAKERS Boudoir® biscuits, finely crushed

2 packets of BAKERS Zoofari® biscuits

6 x 300ml disposable cups

2 cups of full cream milk

2 cups of cream

1 tsp vanilla essence

1 cup white sugar

2 tbsp unsalted butter

2 tbsp cornflour (or more, if you prefer a thicker consistency)

10 – 15 drops blue gel food colouring



  1. Combine 1 cup of milk with the cream, half of the sugar and vanilla in a pot over medium heat on the stove, allowing the mixture to come to scalding point, but not boiling.
  2. Mix the reaming milk and sugar with the cornflour, whisking to combine into a smooth slurry.
  3. Add the butter to the hot milk mixture and stir to melt evenly.
  4. Add the cornflour slurry to the hot mixture and bring to a simmer, gently whisking throughout. Simmer for 6-8 minutes, until the mixture starts to thicken.
  5. Remove from the heat and add the food colouring, whisking again until you have achieved your desired depth of colour.
  6. Place the pudding mixture in the fridge to cool for 30 minutes.
  7. Once the pudding mixture has cooled, evenly distribute throughout your plastic cups or jars, and place in the fridge to set for a minimum of four hours.
  8. Prior to serving, remove from the fridge and layer the top of the pudding with the crushed BAKERS Boudoir® biscuits.
  9. Place your little BAKERS Zoofari® biscuits on the biscuit “sand” alongside a cocktail umbrella.

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No translation available at the moment