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, 2:54am
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, 2:55am
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.
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