BAKERS® Good Morning™ breakfast biscuits offer a tasty reason never to skip the most important meal of the day! While they are ideal as an on-the-run snack, they can be equally as satisfying as part of a delicious dessert. Update a familiar favourite with this recipe for mini Milk and Cereal Panna Cotta Tarts!


Milk and Cereal Cookie Crust Ingredients:

200 g Bakers Good Morning™ Milk and Cereal biscuits

2 tablespoons castor sugar

1/2 teaspoon salt

55 g melted, unsalted butter

1/4 cup fresh cream


Milk and Cereal Cookie Panna Cotta Recipe:

1 x Panna Cotta mix (available from Woolworths)



Milk and Cereal Cookie Crust Method:

  1. Put the Bakers Good Morning™ Milk and Cereal biscuits in a blend to make a crumb with the same consistency as sand.
  2. Transfer the cookie crumbs to a bowl and add in the sugar and the salt. Mix together with a whisk.
  3. In another bowl, whisk together the melted butter and fresh cream.
  4. Pour the butter cream mixture into the cookie crumbs and mix together until combined.
  5. Press the crumb mixture into the bottom of your tart pans to create the crust layer.
  6. Place your tart pans into the fridge to cool.

Panna Cotta Tart Method:

  1. Make your Panna Cotta mix according to the instructions on the box.
  2. Remove your prepared tart pans from the fridge and distribute the Panna Cotta evenly among them, filling them equally just so that the mixture reaches the top.
  3. Transfer your tart pans to the fridge and allow to set for at least four hours, or overnight.

No translation available at the moment

No translation available at the moment



Try this creative combination of traditional favourites, that’s a feast for all the sense, with this recipe for a Baby Marrow and Pesto Savoury Cheesecake, which is made using BAKERS Provita® Crispbread! Guaranteed to impress any dinner guests that may find themselves lucky enough to be seated at your table.


Serves 6 – 8


Crust Ingredients:

200 g BAKERS Multigrain Provita® Crispbread, finely crushed

160 ml Lancewood Mature Cheddar Cheese, finely grated

80 ml melted butter

Filling Ingredients:

15 ml olive oil

3 – 4 spring onions, chopped

1 red pepper, chopped

3 – 4 baby marrows, coarsely grated

2 x 230 g tubs Lancewood Plain Cream Cheese

2 extra large eggs

125 ml basil pesto

60 ml milk

30 ml flour

Salt and freshly ground black pepper to taste

75 g Lancewood Feta Cheese



  1. Pre-heat oven 220 ºC
  2. In a medium bowl, mix the biscuit crumbs, cheese and butter together.
  3. Press lightly into a greased 20 cm spring form pan. Push the crumbs slightly up against the edges.
  4. Heat the oil and fry the onions and red pepper until just soft.
  5. Add the baby marrows and fry for one minute.
  6. Beat the cream cheese, eggs, pesto and milk together.
  7. Sift the flour into the mixture while beating.
  8. Add the baby marrow mixture and mix through.
  9. Season to taste.
  10. Spoon into the prepared crust and spread out evenly.
  11. Crumble the feta cheese over the top.
  12. Bake in the oven for 20 minutes, before lowering the heat to 160 ºC and baking for a further 45 minutes.
  13. Remove from the oven and cool slightly.
  14. Run a knife along the edges and turn out.
  15. Serve with side of your choice.

No translation available at the moment



No translation available at the moment





BAKERS Provita® Crispbread serve as a delicious crunchy crust to this bright and tasty Butternut Beetroot and Ricotta Tart! Guaranteed to impress any dinner guests that may find themselves lucky enough to be seated at your table.


Tart Crust Ingredients:

150 g BAKERS Multigrain Provita® Crispbread crumbs

80 g melted butter

1/2 teaspoon salt

Tart Filling Ingredients:

250 g ricotta cheese

30 g brown butter (heat the butter in the microwave until the milk solids start turning brown, being careful not to burn it)



2 small beetroots

1/2 butternut


  1. Pre-heat oven 190 ºC
  2. In a medium bowl, combine the BAKERS Provita® Crispbread crumbs, melted butter and salt, until they come together to form a sandy dough.
  3. Spread the crumb evenly into your tart pan and refrigerate until your filling is ready.
  4. For the filling, first prepare your vegetables by shaving the butternut and beetroot into thin pieces with a potato peeler.
  5. In a food processor, combine the ricotta, brown butter, salt and pepper. Blend together until the ingredients are fully combined and you have a smooth mixture.
  6. Spread the mixture into your prepared tart pan.
  7. Using your prepared vegetables, start assembling the roses. Create a variety of colours, mix and match the beetroot and butternut. After each rose you create, place it firmly into the cheese mixture on your tart.
  8. After you have assembled and placed all of your roses, brush some olive oil on top and season with salt and pepper.
  9. Cover the top edges of your crust with tinfoil so that it doesn’t burn in the oven.
  10. Bake for one hour or until the vegetables on top have fully cooked through. Remove from the oven, garnish with some fresh herbs and serve hot or cold.


No translation available at the moment



No translation available at the moment





Spoil your loved ones with a delicious dessert by using BAKERS Ginger Nuts® in this delectable recipe for a Ginger and Orange Cake, topped with honey cream cheese frosting and the fresh fruit of your choice. Yum!

Makes 1 cake



Ginger & Orange Cake Ingredients:

150 g BAKERS Ginger Nuts® , lightly crushed

180 g cake flour

190 g light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons Moires candied citrus zest

60 g unsalted butter

1 large eggs

100 ml buttermilk or 100 ml milk mixed with 1 tablespoon white vinegar

65 ml canola oil

60 g fresh orange juice

Honey Cream Cheese Frosting Ingredients:

250 g full fat cream cheese

60 g unsalted butter

1/4 cup honey



Method for Ginger & Orange Cake:

  1. Pre-heat oven to 180 oC
  2. Grease two 15cm baking pans and line with baking paper.
  3. In a bowl, whisk together the egg, milk, oil and orange juice until combined.
  4. In another large bowl, combine the flour, sugar, crushed Bakers Ginger Nuts® biscuits, baking powder, baking soda, salt and citrus zest. Beat on low speed for two to three minutes with a mixer.
  5. Add the butter and beat on low for another two minutes. Increase the speed to medium and beat for a further two minutes until the butter is properly incorporated. Scape down the sides of the bowl.
  6. While beating the mixture on a medium-low speed, slowly add your wet ingredients. Allow to mix together until smooth.
  7. Divide your mixture equally among the prepared tins.
  8. Bake for 35-40 minutes or until a skewer comes out clean.
  9. Once the cakes are ready, remove from the oven and plan on a rack to cool in their tins for ten minutes.

Method for Honey Cream Cheese Frosting:

  1. Combine all the ingredients in a bowl and beat on medium high until fully incorporated.

To Assemble the Cake:

  1. Place your first cake layer down.
  2. Spread a decent amount of the honey cream cheese frosting across the top of the cake, follow by the next layer of cake.
  3. Cover your cake in the remaining frosting and top with some fresh figs or other fresh fruit of choice.
  4. The addition of some gold balls and golf leaf add a nice sophisticated touch.



Featuring fresh fruit, a delicious buttercream frosting and all the BAKERS Eet-Sum-Mor® biscuits you could ever want, this recipe for a Strawberry Shortbread Layer Cake is a simple and delicious treat for biscuit-lovers who want to enjoy their favourite Eet-Sum-Mor® in another form!



Strawberry Vanilla Cake Ingredients

1 & 3/4 cup castor sugar
2 & 1/2 cup cake flour

1 & 1/2 teaspoon baking power

1 & 1/2 teaspoon baking soda

2 large eggs

1 cup buttermilk or 1 cup milk mixed with 1 tablespoon white vinegar

1/2 cup canola oil

1 & 1/2 teaspoon vanilla essence

3/4 cup boiling water

200g strawberries, washed and quarted

Eet-Sum-Mor® Buttercream Frosting Ingredients

100g BAKERS Eet-Sum-Mor® crumbs

10g milk powder

1 tablespoon castor sugar

1/2 teaspoon melted butter

27 g melted butter

27 g fresh cream

85 g low fat/full cream milk

6 tablespoons unsalted butter

1 tablespoon light brown sugar

1 tablespoon icing sugar

1/2 teaspoon ground cinnamon


To assemble your layer-cake:

  1. Place your first cake layer down.
  2. Spread a decent amount of Eet-Sum-Mor frosting across the top of the cake, folllowed by a layer of strawberry jam, and a sprinkle of Eet-Sum-Mor crumbs.
  3. Repeat this process for your next layer.
  4. Add your final cake layer and a last layer of Eet-Sum-Mor frosting.
  5. Top with fresh strawberries and edible flowers for some extra detail.



Method for Strawberry Vanilla Cake

  1. Preheat your oven to 180-degrees and grease three 15cm baking pans before lining with baking paper.
  2. In a large bowl, whisk together all of the dry ingredients.
  3. In another bowl, whisk together all of the wet ingredients, except for the boiling water.
  4. While whisking the dry ingredients, slowly add in the wet mixture. Whisk until well combined, but be careful not to over-whisk or the cake will become very dense.
  5. Once fully incorporated, stir in the boiling water and gently fold in half of your strawberry quarters.
  6. Distribute the mix evenly across the three prepared cake tines. Dot the remaining strawberries equally across the tops of each.
  7. Bake for 30-minutes or until a toothpick comes out clean.
  8. Once the cake are ready, remove from the oven and place on a rack to cool in their tins for about 10 minutes.

Method for Eet-Sum-Mor® Buttercream Frosting:

  1.  In a bowl, whisk together the Eet-Sum-Mor® crumbs, milk powder, sugar and salt. In another bowl, whisk together the melted butter and fresh cream.
  2. Pour the butter cream mixture into the cookie crumbs and mix until combined.
  3. In a blender, combine the Eet-Sum-Mor® mixture, milk and salt, and mix on medium high for three minutes.
  4. In a bowl, combine the butter, light brown sugar, icing sugar and cinnamon. Using an electric mixer, cream these ingredients together for three minutes until it’s light and fluffy.
  5. On a low speed, mix in the cookie mixture from the blender. After a minute, increase the speed to medium high and continue to mix for another two to three minutes.
  6. Use immediately or store in an airtight container in the fridge.