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This recipe was taken from the Take a Biscuit recipe book, written and published by us.



  • 1 x 200 g packet of Bakers EET-SUM-MOR Biscuits
  • 250 g butter
  • 5 ml vanilla essence
  • 500 g icing sugar
  • 5 ml coffee granules
  • 45 ml cocoa powder
  • 1 beaten egg
  • extra icing sugar

Chef's hint:

All cookies, slices and bars that contain solid or melted butter are best stored in the fridge in airtight containers.


Place the Bakers EET–SUM–MOR Biscuits on a board. Break or cut into coarse crumbs, leaving a few chunky pieces.

Melt the butter and add the vanilla, icing sugar, coffee, cocoa powder and egg and mix well.

Mix the biscuits into the butter mixture and pour into a greased baking dish, 20 cm square. Dust liberally with the extra icing sugar. Chill in the fridge then cut into small squares.

Makes about 36