Biscuit Crust Substitute

Name: Biscuit Crust Substitute
Ingredients: 2 cups (475 ml) crushed or finely blended wheat biscuits to suit diet; 1-1/2 cups (350 ml) crushed or finely blended cornflakes to suit diet; 1/2 cup (125 ml) to 3/4 cup (175 ml) melted margarine or butter to suit diet

3 ingredients

8 steps

Ingredients

2 cups (475 ml) crushed or finely blended wheat biscuits to suit diet
1-1/2 cups (350 ml) crushed or finely blended cornflakes to suit diet
1/2 cup (125 ml) to 3/4 cup (175 ml) melted margarine or butter to suit diet

Directions

1

For recipes where the graham crust is needed without the crust effect use only the dry ingedients to the measure specified in the recipe but the proportions above must be maintained.
2

For a biscuit base use the butter/margarine to create a crust.
3

If the mix is right it will look damp but not greasy, and cling or clump together a little.
4

Take this base mix and with a spoon of about soup size or dessert spoon size press the base onto the plate firmly.
5

The effect will be obtained that the mix will escape a little from under the back of the spoon.
6

This is what you want as a firm crust will form when chilled, so the dessert will not become a fashion accessory.
7

Chill for about 30 minutes then add your favourite filling for a chilled dessert, e.g.
8

cold cheesecake mix, etc.