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

Dreamy Pineapple Toffee Slices


  • 1 x 200 g packets of Bakers Nuttikrust Biscuits
  • 125 g butter
  • 1 x 64 g packet soft cream caramel toffees, thinly sliced
  • 15 g (2 sachets) powdered gelatine
  • 1 x 440 g can crushed pineapple
  • 125 ml castor sugar
  • 200 g cottage cheese
  • 30 ml lemon juice
  • 250 ml cream, beaten into soft peaks
  • 2 egg whites, stiffly beaten
  • 50 g macadamia nuts, toasted and chopped finely

Chef's hint:

Don’t be tempted to use raw pineapple. It contains an enzyme that will prevent your gelatine from setting. Only ever use canned or home-cooked pineapple with gelatine.


Reserve 6 of the Bakers Nuttikrust Biscuits for the topping and place the rest of the biscuits in a processor. Process into fine crumbs and transfer to a mixing bowl.

Heat the butter and sliced toffee pieces over medium heat until the butter is melted and the toffee pieces have begun to melt. Add to the biscuit crumbs and mix well. Push the mixture into the bottom of a 20 x 30 cm pie dish and place in the fridge to firm for about an hour.

Add just enough cold water to the gelatine to cover it and set aside to sponge for a few minutes.

Drain the pineapple, reserving the juice, and place the fruit in a mixing bowl. Heat the juice and add to the sponged gelatine. Stir until dissolved then add to the crushed pineapple together with *the castor sugar, cottage cheese and lemon juice. Fold in the beaten cream and then fold in the beaten egg whites lightly, taking care not to lose any volume. Pour the mixture into the crust. Coarsely crumble the remaining biscuits and mix with the nuts. Sprinkle over top and place in the fridge to set for about 4 hours before serving.

Serves 8