Method

• Mix and toss the ingredients in a bowl.
• Just before serving, place the biscuits on a serving plate and butter them.
• Add one tablespoon of the topping and place a cheese slice on top.
• Low heat a batch of these in the microwave oven for 2 mins and serve immediately.

Method

• Scoop out a section from the center of the Cup Cake.
• Fill in with your favourite ice cream.
• Sprinkle with coffee, add hot chocolate sauce or add jelly or whipped cream and serve immediately.

Method

• Break the biscuits and powder coarsely in a blender.Add cashew, broken walnuts and raisins, sugar and vanilla essence.
• Add cocoa powder, condensed milk and molten butter. Make a dough and shape it into a cylinder. If you are not able to make a smooth dough,you can add little milk.
• Wrap it tightly in butter-paper and chill it for 1 1/2 hours.
• After 1 1/2 hours, remove the butter-paper and cut it into rounds. Serve immediately.

Method

• Break the biscuits into fours and powder coarsely.
• Add the cocoa powder to this and mix well. Add the sugar to this mixture and mix again.
• Dry-roast the nuts and let it cool. Chop coarsely and add to the mixture. Mix well.
• Add half a tin of condensed milk and mix well with a sturdy spoon.
• Line a plate or baking tray with butter paper and transfer the mixture to it. Press firmly with wet fingertips until the mixture is uniformly spread.
• Refrigerate atleast for 4 hours or overnight if possible. Take it out, cut in squares and serve.

Method

• Break biscuits into small pieces in a deep bowl. Place pan on medium heat. Pour in the crushed nuts and stir frequently to toast evenly. Add it to the broken biscuits.
• In a fresh bowl add the sugar and cocoa powder. Mix well and add water to make a thick paste. Add the butter. Boil for 8 min on medium heat. Set it aside to cool for 12 min. Then stir and add the vanilla. Finally pour this mix over the nuts and biscuits that had been previously kept aside. Stir thoroughly. Place in a 10 inch non-stick cakeware and set it in with a spoon. Refrigerate for an hour.
• In a fresh bowl pour the whipping cream. Heat until it begins to boil. Pour it over the bittersweet chocolate. Allow to sit for 1 min. Take out the cake from the refrigerator and pour this mix on the cake. Spread well. Put it back in the refrigerator for about 4 hours.
• Take it out, decorate with toasted nuts. Serve immediately.

Method

• Take the biscuits and lay them neatly on the tray. Spread lettuce on each.
• Place the veggies in a bowl and toss well. Put a scoop of the mixture on each biscuit and place the small veg/non veg patty on it. Layer with cheese slice.
• Cover with another biscuit. Serve immediately.

Method

• Add the milk, ice cubes, ice-cream and sugar.
• Put in the biscuits, blend well.
• Line a chilled glass with chocolate syrup. Pour the biscuit smoothie in.
• Decorate with choco chunks and crushed wafers. Serve.

Method

• Place the biscuits neatly on a tray. Layer each with a cheese slice.
• Sprinkle with oregano or mixed herbs. Close with the biscuit on top.
• Garnish with mint leaves. Serve immediately.

Method

• Take custard powder, chocolate powder, sugar in a sauce pan, add 1.5 cup of milk slowly and mix well.
• Now heat this and keep mixing. After it gets thick and glossy, add in cream and mix well.
• Take 1 cup of milk and coffee in a bowl and mix well.
• Dip biscuits in the milk and arrange it in a serving dish. Pour little sauce over it and keep repeating the layers. The top should have a layer of the sauce.
• For the garnishing, take some biscuits in a blender and powder it well. Grate some chocolate. Use it to decorate the pudding.
• Chill this for a few hours. Slice and serve.

Method

• Line a 13*9 inch baking pan with the crackers. Melt the butter in a pan and add sugar. In a separate bowl, whisk together the egg and milk. Slowly stir into the butter mixture.
• Bring to a boil, stirring constantly. Remove from heat. Stir in nuts, coconut, and crushed crackers. Pour over the pan and spread evenly using a spatula. Top with another layer of crackers, pressing them down gently into the filling.
• For the cream cheese frosting, place cream cheese in a bowl and soften using a rubber spatula. Gradually add butter and beat together until smooth and creamy. Sift in powdered sugar and continue beating until smooth.
• Add vanilla and stir to combine.
• Spread frosting over the cracker bars evenly. Cut in squares. Chill and serve.

Method

• Place the biscuits in a blender and process until it becomes crumbs. Place the biscuit crumbs in a large bowl. Sift cocoa powder over.
• Add the coconut and condensed milk. Thoroughly mix together all of the ingredients.
• Roll heaped teaspoons of the mixture into balls.
• Roll the balls over extra coconut to coat.
• Serve immediately or store for a week.