For the base.

  • 200g ginger nut biscuits
  • 75g butter

For the topping.



Preheat the oven to 180C fan.  To make the base put the biscuits into a plastic bag and bash them with a rolling pin to crush into crumbs.  Melt the butter in a small saucepan and stir in the crumbs.  Pack these into the bottom of a 23cm spring form cake tin and bake in the oven for 10 minutes. Remove from the oven and set aside.

To make the topping mix the ingredients together and pour into the tin.  Bake for 45-50 minutes or until set (with a slight wobble) and golden brown.  Remove from the oven and allow to cool before chilling in the fridge.

To Serve:

Top with a good dollop of Tims Dairy Greek Style Natural yogurt on top.


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