Scotch finger biscuit base recipes

Creamy Cheesecake

Creamy Cheesecake

Blend biscuit crumbs and melted butter. Press mixture firmly with the back of a spoon into the base and sides of the tin
Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes

Put the biscuits in a food processor and process until they become fine crumbs. Remove the biscuit cases from the fridge and take out of the tray using the baking paper strips
Raspberry ice cream slice with butterscotch syrup

Raspberry ice cream slice with butterscotch syrup

  I can never remember exact quantities and such but it’s super easy with a basic biscuitbase, ice cream filling of your choice, some berries scattered over, and drizzled with your favourite home made butterscotch sauce (which is to be honest, the best bit)
Creamy cheesecake!

Creamy cheesecake!

Blend biscuit crumbs and melted butter. Press mixture firmly with the back of a spoon into the base and sides of the tin

The Mouth Watering Cheesecake

Mix melted butter with scotchfingers in a bowl and shape the base of your selected tin or cupcake tray (for individual cheesecakes)
Blueberry Cheesecake

Blueberry Cheesecake

At least we didn't make the same type XD Hers was obviously bigger and also had a chocolate biscuitbase with cherry topping
A little slice of heaven.

A little slice of heaven.

 For the first time in the longest time, I'm snuggled on the couch with a cup of English Breakfast and a ScotchFinger

Easy No-Bake Caramel Slice

Line base with a single layer of biscuits. Pour caramel mix over biscuits and place in refrigerator for around 5-10 minutes or until firm. 1 x 200 g packet ScotchFingerbiscuits

Mum's Caramel Slice

Crush biscuits either by hand or with a food processor until they resemble breadcrumbs, transfer to mixing bowl

The Mouth Watering Cheesecake

Mix melted butter with scotchfingers in a bowl and shape the base of your selected tin or cupcake tray (for individual cheesecakes)

Baked Banana Cheesecake

Crush biscuits in a food processor. Spread evenly and press down to form base. 1 x 250 g packet Nice or ScotchFingerbiscuits

Tropical Fruit Slice

Add fruit to the thickened juice and spread evenly over the biscuits. In an 8 cm deep plastic container, lay out the biscuits in a single layer, closely together until the base is covered. 2 x 250 g packets Scotchfingerbiscuits

Chocolate Maple Slice

Cut into fingers and serve. Place biscuits in a single layer in pan to cover base, breaking biscuits to fit if necessary

No Bake Fruit Tart

Combine biscuit crumbs and melted butter, and press into a tart tin with a removable base. 150 g Scotchfingerbiscuits, crushed