Type what you have

Ingredients

• ✓ tea biscuit
• butter
• egg
• cocoa powder
• white sugar
• chocolate-hazelnut spread

Instructions

1. 1 Mix tea biscuits, butter, egg, cocoa powder, and white sugar together in a bowl to form a moist but stiff dough. Stir in chocolate-hazelnut spread.
2. 2 Transfer dough to a large piece of parchment paper. Shape into a log with your hands. Wrap parchment paper around the log, twisting ends shut.
3. 3 Chill until firm, 2 hours in the freezer or 5 hours in the refrigerator. Cut into slices with a sharp knife.

By RitaCiu

Ingredients

• ✓ tea biscuit
• butter
• white sugar
• golden syrup
• cocoa powder
• raisin
• milk chocolate chip
• dark chocolate chip

Instructions

1. 1 Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten.
2. 2 Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan.
3. 3 Refrigerate until set, about 1 hour. Cut into 20 pieces.

By MikeysGirl

Ingredients

• ✓ tea biscuit
• peanut
• white sugar
• sweetened condensed milk

Instructions

1. 1 Line a 9-inch square dish with waxed paper.
2. 2 Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.
3. 3 Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.

By Rita

Ingredients

• ✓ tea biscuit
• butter
• allspice
• cream cheese
• heavy cream
• brown sugar
• water
• gelatin
• mango puree

Instructions

1. 1 Line a springform pan with foil. Place cookies in a food processor and grind into fine crumbs; blend in butter and allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze cookie layer until stiff, about 1 hour.
2. 2 Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
3. 3 Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the cookie layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
4. 4 Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

By Nandini Pinge