All purpose biscuit base recipe

All Purpose Biscuit Base recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a versatile biscuit base recipe that can be used for various desserts? Look no further than this all-purpose biscuit base recipe. With just a few simple ingredients, you can create a delicious and sturdy base for pies, tarts, cheesecakes, and more. This recipe is perfect for both sweet and savory dishes, allowing you to get creative with your culinary creations. Whether you're a beginner or an experienced baker, this biscuit base recipe is sure to become a staple in your kitchen.

Keywords: all-purpose, biscuit base, versatile, desserts, sweet and savory

All purpose biscuit base recipe details

All purpose biscuit base recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

125 g	digestive biscuits, crushed and crumbed
70 g	caster sugar
85 g	butter, unsalted, melted
½ tsp	ground cinnamon
	or
¼ tsp	grated nutmeg, optional

Instructions

The quantities given are sufficient for a 8-9 inch, 20-23cm tart or flan dish, which should be lightly greased. If you need a base for a slightly larger dish, you will need to increase quantities by about half as much again or double them for a much larger one.

Preheat oven to Gas Mark 5, 190°C, 375°F (see note below about baking)

Place the biscuits in a large self-seal polythene bag (without over-filling) and close the bag. If you do not have a self seal bag, use any other and seal the open end with an elastic band or tape. On a firm surface use a rolling pin, the base of a heavy saucepan, hammer etc to crush the biscuits to a fairly fine powder. Break up any remaining lumps.

Place all ingredients in a bowl and mix together thoroughly. Transfer a portion to the tin and press out as far as possible without breaking. Repeat for remaining mix, pressing onto base and sides of tin with the ball of your hand. If there is a fluted edge, use your fingers to press mixture into them. Try to get an even a layer as possible.

Bake for 7 minutes and allow to cool before adding filling only if your recipe requires a pre-baked base. If your recipe requires an uncooked base, loosely cover the tin and tart base with cling film and chill in the refrigerator for about 30 minutes or in the freezer for about 10 minutes. Remove the tin from the fridge/freezer, discard the film, add filling and bake according to that recipe.

Preparation time:
ca. 45 min
Grade of difficulty:
easy
Calories per portion:
n/a