Christmas is all about spending quality time with loved ones – not slaving away for hours in the kitchen alone! Make this delicious Christmas Quiche, which can be prepared well ahead of time and served in any weather, to ensure that you’re able to enjoy Christmas Day in the company of the friends and family around you.

Serves 8 – 10 slices


For the base:

1 (200g) pack of BAKERS Kips® Bacon flavoured crackers, finely crushed

1/2 (200g) packet of BAKERS Salticrax®, finely crushed

1/2 – 3/4 cup melted butter

1 egg white

1/4 cup Parmesan cheese, grated

For the custard and filling:

1 cup of cream

6 large eggs

salt and pepper

t tsp dried French Tarragon or Thyme

1/3 cup grated white Cheddar

2 cups bacon or gammon, diced

1 (100g) portion of Brie, sliced

1/3 cup dried cranberries

  1. Pre-heat the oven to 180⁰C.
  2. Combine the melted butter, egg white, grated Parmesan and crushed BAKERS Kips® Bacon flavoured crackers and Salticrax® and mix thoroughly to create a moist and evenly coated mixture.
  3. Press the mixture into a prepared quiche tin or pie dish and refrigerate for 30 minutes before baking.
  4. Once set, bake the quiche base for 10-12 minutes, until the crust slightly browns. Remove and set aside for filling.
  5. Mix together the cream, eggs and seasoning.
  6. Sprinkle the grated cheddar over the baked quiche base, followed by the diced bacon or gammon and cranberries.
  7. Slowly pour the custard mixture over the filling, pausing every few seconds to allow the custard to settle until the custard has reached just below the lip of the quiche crust.
  8. Top the custard with the sliced Brie cheese and place in the oven.
  9. Bake for 25-30 minutes until set, and serve hot or cold.

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Use BAKERS Ginger Nuts®, to make a tasty Dutch Baby Pancake that offers lighter eating this Festive Season, while offering a tasty and nutritious breakfast for the whole family!

Portion 1 large pancake, 6 – 8 slices



For the pancake:

1 x 200 g packet of BAKERS Ginger Nuts® , lightly crushed

1/2 cup cake flour

1/2 cup full cream milk

2 large eggs

2 tbsp sugar

1 tsp vanilla essence

2 tbsp salted butter

Icing sugar, to dust

You will need a blender for this recipe.

For the peppermint butterscotch sauce:

1/2 cup sugar

2 tbsp water

2 tbsp butter

1/2 cup cream

1/2 tsp peppermint essence


  1. Pre-heat oven to 200 oC
  2. For the pancake, place all your ingredients, except the crushed biscuits, into your blender and blend on high speed for 10 seconds. Scrape the batter from the sides of the blender and blend again for 10 seconds to make sure your batter is lump free.
  3. Stir through the crushed Bakers Ginger Nuts® biscuits. Place the batter in the fridge to rest for 20 minutes.
  4. Place an oven safe pan / dish into the preheated oven for 2 minutes, then take out of the oven and add your butter to the hot dish to melt, using a spoon to evenly coat the hot pan.
  5. Pour the pancake batter on top of the melted butter, swirling to coat the sides of the dish with the batter as well.
  6. Place the dish back in the oven and bake for 15 to 20 minutes, until the pancake has puffed up and has turned a light golden brown on top. If some of your biscuits turn a darker shade of brown, you can just pick them out when the pancake is done if necessary.
  7. While the pancake is baking, prepare the peppermint butterscotch sauce: place the sugar and water in a pot over high heat and allow to dissolve and cook until the sugar syrup starts turning the slightest shade of caramel. At this point, add your butter to the syrup and gently swirl the pot to combine. Add the cream to the sauce and whisk all together over low heat to combine and dissolve any lumps. Lastly, add the peppermint essence.
  8. Serve the pancake while hot, dusted with icing sugar and accompanied by peppermint butterscotch sauce.




It’s the most wonderful time of the year! And you can make it even more amazing by using indulgent BAKERS Romany Creams® biscuits in a delectable Christmas Panna Cotta dish – guaranteed to get your Festive Season in full swing!

Makes 18 small Panna Cottas


2 (200 g) packs of BAKERS Romany Creams® Classic Choc biscuits

3 cups full cream milk

2 cups cream

6 egg yolks

1/4 cup sugar

5 leaves of gelatine, soaked in water until needed



  1. Add all the Bakers Romany Creams® Classic Choc biscuits to a large bowl and lightly crush using the back of a spoon, leaving them in big chunky pieces.
  2. Cover the crushed biscuits with the milk and cream and stir to ensure all the biscuits are covered. Leave to stand for 2 – 8 hours, until the biscuits have becomes soft and have soaked up enough milk and cream to start diffusing their flavour.
  3. Strain the biscuit cream mixture, lightly pressing in the biscuit chunks to push through some of the biscuit crumbs. Transfer the biscuit cream mixture to a suitable pot and place on the stove on medium to high heat.
  4. Bring the biscuit cream mixture  to a simmer, stirring occasionally to prevent burning. Remove from the heat once the mixture has come to a simmer.
  5. Mix together the sugar and egg yolks and gradually liaise with the hot biscuit cream mixture, whisking vigorously to prevent the egg from curdling. Return to the stove on low heat, stirring often for 6 minutes until it starts to thicken slightly. Strain the custard mixture.
  6. Drain the gelatine leaves and add to the biscuit custard and lightly whisk to ensure it dissolves entirely. Strain the biscuit cream into container suited for pouring and let stand to cool for 30 minutes
  7. Pour the mixture into your moulds and place in the fridge until set.
  8. To serve, unmould the panna cottas and lay each serving on a bed of crushed  Bakers Romany Creams® Classic Choc biscuits, accompanied by vanilla custard.



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No translation available at the moment