Biscuits are a very handy snack that can satiate intermittent hunger pangs. With a lot of variety available today, one can easily add some zing to these at home. All you need to do is use the right toppings and fillings in the sweet or savoury versions.
Here’s how:
Arrowroot allure
Ingredients: 16 thin Arrowroot biscuits; a few drops of rose or vanilla flavouring (optional); 2 tbsp honey; 1 cup cornflakes; 2 tsp sesame seeds (toasted)
Method: First, crush the cornflakes. Then add in the honey and flavouring and mix well. Divide this mixture into eight equal portions. Take one Arrowroot biscuit and place the mix on top. Then, place the second biscuit on top and serve.
Marie marvel
Ingredients: 8 Marie biscuits; 8 tsp gulkand; 2 tsp butter; 4 tsp khus khus (toasted or crushed)
Method: Apply a little butter on each biscuit. Then spread 1 tsp of gulkand evenly. Lastly, sprinkle ½ tsp of khus khus and serve.
Choco treat
Ingredients: 16 Horlicks biscuits; 1 tsp cocoa powder; 1 tbsp butter; 2 drops of rose or vanilla essence; 4 tbsp of Bournvita powder; 4 tbsp powdered sugar or jaggery syrup.
Method: Mix coco powder, butter, rose or vanilla essence, Bournvita powder, powdered
sugar or jaggery syrup to a smooth paste. Take the biscuits one by one and spread 2 tbsp of the mix evenly. Press another biscuit over it gently and serve.
Creamy crunch
Ingredients: 8 Marie biscuits; 8 tbsp hung curd; 2 tbsp sugar; a pinch of saffron powder; a pinch of cardamom powder; 4 tsp of corn flakes; 4 tsp of oats; 8 red cherries or raisins.
Method: Mix the cornflakes, oats, sugar, saffron powder, cardamom powder and hung curd together into a smooth paste. Divide this into eight equal portions. Apply each of these portions on each biscuit. Then, place a red cherry or a raisin on top and serve at once. You can also use readymade shrikhand instead of hung curd.
Tangy tango
Ingredients: 16 salt biscuits; 8 tsp chutney powder; 1 tbsp copra gratings; 2 tsp oil or ghee; 1 tsp sesame seeds or ¼ tsp ajwain seeds (toasted and crushed).
Method: Make a paste with chutney powder and oil or ghee. Divide this into eight equal portions. Spread one portion on each biscuit evenly. Sprinkle mixed copra gratings and sesame or ajwain evenly, in a thin layer. Press another biscuit on top and serve.
Rusk rustle
Ingredients: 8 rusks (big); 4 tsp butter; 8 tsp mixed dry fruits powder; 8 tsp date paste (wet); 4 tsp honey.
Method: Apply ½ tsp of butter and spread one tsp of the date paste evenly. Sprinkle powdered nuts. Top it with ½ tsp of honey and serve.
Suggestion: If biscuits become soggy and lose their crispness, keep them in the fridge for four to five hours.