Recycled Biscuit Cake and more Ideas for Broken Biscuits

Firstly, I would like to stress that this post concerns broken biscuits aka broken cookies and NOT American biscuits which are similar to British scones. See here for what to do with stale scones.

Here are my ideas for leftover broken biscuits, they are so good you might want to sit on a packet and get started!

Recycled Biscuit Cake aka Tiffin

200g broken biscuits
150g dark chocolate
100g butter
2 good tablespoons of golden syrup

~   Break the biscuits into small pieces, if necessary.
~   Over a low heat melt together the dark chocolate, butter and golden syrup.
~   When completely smooth pour over the biscuits and stir to mix completely.
~   Turn into a suitable container – I like to use a silicone loaf “pan” – and chill till firm, at least 3 hours.
~   Slice into sort of glorified mega chocolate biscuits and enjoy with a black coffee on the side.

Tiffin Variations

Add …

~   nuts – pecans are particularly delightful,
~   dried fruit,  dried mango or pineapple, glacé cherries etc.
~   crushed caramel and, maybe, a pinch of rock salt
~   chocolate chips or coarsely chopped chocolate (OK, I’ll be honest as the camera never lies, I did add a wincy bit of white chocolate),
~   If I ever have a lot of broken ginger snaps I think I’ll try ginger syrup instead of golden syrup and add some chopped up ginger from the jar OR (I’m thinking all the time, me!) how about a spoonful of instant coffee melted into the chocolate to make Recycled Mocha Biscuit Cake?
~   Use flavoured chocolate – Lindt’s Excellence range has some perfect chocolate flavours to play with, orange, chilli, coconut, raspberry and more.

Elevensies Ice Cream

This recipe is made with my very flexible basic recipe which I have written whole book about – Luscious Ice Cream without a Machine.

500ml double cream
200g condensed milk
1 teaspoon vanilla extract
as many broken biscuits as you can muster, within reason
150ml coffee syrup plus extra for drizzling when serving

~   Whisk vanilla extract together with cream to thick.
~   Fold in the condensed milk and the broken biscuits.
~   Partially fold in the coffee syrup to achieve a ripple effect.
~   Freeze.

More Ideas for Broken Biscuits

~   Sprinkle still crunchy broken biscuits over creamy desserts, yogurt, ice cream in general and Affogato in particular.
~   Add to homemade ice cream (see here for my gobsmackingly useful ie cream recipe and …
~   Coat chocolate truffles in crushed biscuit crumbs,
~   Cheesecake base – this is usually made with crushed digestive biscuits (graham crackers) but any not too exciting biscuit will work. Crush 125g broken or leftover biscuits to crumbs, sweeten according to the biscuit and mix with 90g melted butter. Press onto the base of your cheesecake container. This same mixture can also be advantageously layered up with cheesecake or mousse in pretty glasses.
~   Ice cream sandwiches – this is for large pieces or even whole leftover biscuits and cookies, obviously!

Cookie Butter

I am calling this cookie butter instead of biscuit butter as I think this was an American invention originally made with speculoos, spiced shortbread biscuits from Belgium. As I am slightly Belgian, I thought it appropriate that I tried making some!  I had no speculoos so used some lovely Swedish Ginger Thins from Ikea! Fusion!

These are guidelines only – I have to admit I added both more butter and more cream! 

225g broken biscuits of your choice
60ml double cream
30g butter
1 tbsp soft light brown sugar

~   Finely grind the biscuits/cookies in a food processor.
~   Add the rest of the ingredients and run the processor again till smooth.
~   As I said if it is too thick for your liking add a little more cream.
~ Stick it in a jar and store in the fridge for up to two weeks.

Cookie Butter Variations …

~   Depending on what biscuits you use maybe add a little vanilla extract or ground cinnamon.
~   If you fancy a crunchy texture stir in some larger biscuit crumbs or some chopped nuts, after you have finished processing.

Cookie butter is good on toast, melted over all sorts of pancakes and waffles, used to fill and/or frost cakes or spooned into your mouth. See more complicated ideas for cookie butter on the Huffington Post!

How to Crush Biscuits and Cookies

Put the biscuits in a plastic bag and either roll gently with a rolling pin or, if that doesn’t quite work, bash them with the rolling pin.

Broken biscuts are just one category of seven kinds of leftover food which I have identified!

I will now proceed to write a post on what to do with leftover scones – American biscuits.

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