My usual cheesecake/banoffee pie recipe has a standard biscuit(I use super wines) and butter base, but I find once its been in the fridge, when its served the base is rock hard and can't be cut nicely without butchering my dessert. How do I improve it! Is it just a case of upping the ratio of melted butter:biscuit! Add another ingredient! Anybody have any tried and true recipes to share!
Thanks all :)
autumnwinds,
Mar 18, 7:54am
Have you tried using a biscuit with a higher butter ration, such as a shortbread biscuit!Personally, I find wine biscuits too dry and boring, anyway
flower-child01,
Mar 18, 7:55am
After having the same problems I trialed Arnotts brand, the end result is a far softer base that is much easier to cut and eat.
I tend to use something like Arnotts digestives or similar which do not seem to go rock hard.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.