All purpose biscuit base recipe
All Purpose Biscuit Base recipe
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|125 g||digestive biscuits, crushed and crumbed|
|70 g||caster sugar|
|85 g||butter, unsalted, melted|
|½ tsp||ground cinnamon|
|¼ tsp||grated nutmeg, optional|
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.
ca. 45 min
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