11 Delicious Biscuit Recipes That Will Change Your Life (2024)

Grab as many broken biscuits as you can (a variety works best), a packet of chocolate, about 4 Tbsp. of golden syrup, 2 Tbsp. of melted butter, and any raisins, sultanas, cherries, etc. that you want.

Mix it all together and leave it overnight in the fridge to set.

There's no hard and fast "recipe" with this one. Add more chocolate, syrup, or butter if it looks a bit dry, and it's the easiest cake you'll make!

Mix some quark low-fat cheese (or any spreadable low-fat cheese) with some sugar or sweetener. Add cocoa powder.

Spread on a digestive or rich tea biscuit and snuggle up with a good book.

Crumble one packet of digestive biscuits and smooth in the bottom of a greased baking tray/cake tin.

Pour over one can of condensed milk caramel OR make your own by putting a can of sweetened condensed milk in a pan of boiling water (don't open it - the sealed can) and keeping it submerged in boiling water for three hours.

Top with sliced bananas.

Add squirty cream if desired. You desire it.

Mix together a packet of digestive biscuits (smooshed, or a mixture of broken ones from your biscuit jar) and a can of sweetened condensed milk.

Throw in a bar of melted chocolate – dark is preferable, but up to you.

Add 100g of butter and stir.

OPTIONAL: Add some nuts, dried fruit, or raisins, if you're that way inclined.

Put the mixture in to a greased cake tin and chill until firm.

Decorate with bits of broken white chocolate.

*Why is this called "Rainy Day Caramel Biscuit Cake"? Because, there's nothing better than snuggling up with a slice of this and a cup of tea when it's cold and wet outside. Plus, it can be made quickly and cheaply with stuff you already have in your cupboard.

Mix a few Tbsp. of icing sugar with water (add it little by little) until you have spoonable icing.

Add some food colouring if you like.

Pour the icing onto rich tea biscuits (any plain biscuits will do, but these have a nice flat surface) and decorate with sprinkles, hundreds and thousands, and dolly mixtures. Go wild!

Whack a packet of those fiery little ginger nut fellows with a rolling pin.

Sprinkle over or mix in with a bowl of vanilla ice cream.

A job well done.

Crumble a packet of digestive biscuits.

Stir in 100g of melted butter.

Add about 150g of soft brown sugar (this depends on how sweet you like it).

Mix and use to top either canned, jarred, or stewed apples.

Pop in the oven (try gas mark 5), and bake until the top is golden brown.

Whizz up some frozen mixed berries with a little sugar.

Spoon them into a tall glass with style.

Crumble a packet of ginger nut biscuits and add a layer.

Spoon on a layer of custard or yoghurt. You can do both or either, alternating as you go. If using yoghurt, try to choose the thickest, creamiest yoghurt you can find.

Repeat until the glass is full, and decorate with a sprinkle of crushed biscuits or top with a layer of yogurt and fruit.

TIP: This works well with stewed/canned apple or rhubarb.

TIP: Top with squirty cream if desired. NB. Yes, do this.

Crush one packet of digestive biscuits.

Mix with about 125g of melted butter (add more if it looks a bit dry).

Add one can of condensed milk.

Stir in EITHER a few Tbsp. of cocoa powder OR a melted chocolate bar.

Add dried fruit and/or nuts if required.

Next, grab tablespoon-sized balls of the mixture and roll in to tiny spheres.

Roll your sticky balls in to some chocolate sprinkles, and leave to chill in the fridge.

Crush one packet of either digestive or ginger nut biscuits.

Mix with about 150g of melted butter and 50g-75g of sugar (if required).

Spread the mixture across a greased cake tin. Bake for about 10 minutes in an oven at around gas mark 5 until it becomes firm and golden brown.

Next, mix one tub of full-fat cream cheese (you can used reduced fat, but the texture might come out a bit soggy…) with 3 Tbsp. of flour, 200g of sugar, 240ml of sour cream, and a few splashes of vanilla essence.

Add 4 eggs (cracked) one at a time and mix/blend slowly.

Once smooth, pour the mixture over the biscuit base.

Bake in an oven set at gas mark 3 for about an hour – you want the top to be set, but the middle to still be gooey (test it with a clean skewer – poke it in, if it comes out clean, it's overdone).

Leave to cool then chill over night.

Make the biscuit base in the same way as above.

Next, whisk together 4 egg yolks. When they're frothy, mix in one can of condensed milk with some vanilla essence, if desired.

Stir in the juice of 4-6 limes (depends how sour you like it).

Pour the mixture over the base and pop it back in the oven for another 20 minutes.

Cool in the fridge overnight.