Celebrate your South African heritage with something extra special this Heritage Day! Try this super easy recipe for Peppermint Crisp Tart Bites, which use BAKERS Tennis® biscuits!



200 g Bakers Tennis® Biscuits

1 tin of caramel

125 ml / 1/2 cup of cream

1 small Peppermint Crisp bar



  1. Whip the cream to soft peaks and set aside.
  2. Whip the caramel treat briefly by hand or using and electric whisk.
  3. Chop the chocolate bar into fine crumbs and set aside.
  4. When you are ready to serve, assemble the biscuit bites, but spreading a dollop of caramel over the base of theBakers Tennis® Biscuits.
  5. Drop a teaspoon of whipped cream on top of that and then sprinkle over a pinch of the chopped peppermint crisp chocolate.




Celebrate your South African heritage with something extra special this Heritage Day! Try this easy no-bake recipe for Mini Milk-Tarts, using BAKERS Tennis® biscuits!

Makes 12 mini milk tarts.



300 g Tennis Biscuits

150 g butter, melted

700 ml full cream milk

1 tin condensed milk

2 tsp vanilla extract or essence

2 eggs, separated

50 g cornstarch

50 ml water

Pinch of salt

Cinnamon, to decorate



  1. Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.
  2. Line the base and sides of 12 x 8cm individual tart cases with the biscuit crumbs and press to compact. Place in the fridge or freezer to set while you make the filling.
  3. In a medium sized pot, heat the milk, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).
  4. While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.
  5. In another bowl whisk the egg yolks, cornstarch, water and salt.
  6. When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes. Add the egg yolk mixture slowly while whisking vigorously all the time. Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 minutes.
  7. Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.
  8. Pour the filling into the lined pastry cases and allow to cool to room temperature before putting it in the fridge to set completely.
  9. Sprinkle with cinnamon and serve.




Try this delicious spin on a South Africa dessert favourite! Serve this delectable Chocolate Fridge Tart at your next get together with friends and family, and you’ll be sure to impress your guests by giving the Bakers biscuit-lovers their favourite Eet-Sum-Mor® biscuits in a new form!



1 and a half boxes of Eet-Sum-Mor® biscuits

100 g butter

100 g milk chocolate

100 g dark chocolate

200 g condensed milk

sprinkle of sea salt flakes (optional)


  1. Line a 23cm x 13cm loaf tin with non-stock baking paper and cut the biscuit into 4 pieces.
  2. In a double boiler, add the butter and chocolate and stir until its melted and smooth. When it’s melted, stir through the condensed milk until well combined. It will start to thicken a little and pull away from the sides.
  3. Add the biscuits to the mix and stir through to thoroughly coat. Decant the mixture into your lined loaf ton and press down to evenly spread in the tin. Place in the fridge to set and slice wen it’s firmed up.*Tip: You can substitute 100 g of the biscuits and replace with mini marshmallows, nuts, dried fruit or chopped up pieces of your favourite chocolate bar.










Celebrate your proud South African heritage with a delightful home-baked twist this September with this recipe for Malva Pudding Squares, which are made using BAKERS Ginger Nuts® biscuits!



For the cake:

1 x 200 g packet of BAKERS Ginger Nuts®

1 cup sugar

1 egg

1 tbsp smooth apricot jam

1 cup flour

1 tsp bicarbonate of soda

Pinch of salt

½ tsp ground ginger

1 tsp vinegar

1 cup milk

For the sauce:

½ cup cream

100gm butter

¼ cup sugar

¼ tsp ground ginger


  1. Preheat the oven to 180 C and grease or line a 20cm x 20cm square baking pan with baking paper. Bash the biscuits in a ziplog bag with a rolling pin until you get a rough crumble (with a few bigger pieces).
  2. Beat the egg, sugar and jam with an electric mixer on high for about 5 minutes.
  3. In a separate bowl sift the flour, bicarb and ginger. Measure out the milk and add the vinegar to it.
  4. Whilst the mixer is still going, alternate between adding the flour and the milk in parts until it’s well combined.
  5. By hand, fold the Ginger Nut biscuits through the batter and allow this to sit for at least 5 minutes.
  6. Empty the batter into a greased or lines baking dish and cover with foil and bake for 45 mins.
  7. The pudding is ready when it has an even golden brown colour over the top.
  8. To make the sauce melt all the sauce ingredients in a pot on the stove until it bubbles for a minute or two and pour this over the pudding as soon as it comes out the oven.