Recipes
Baking for Profit
Cherry Biscuits
Makes 35
Ingredients125 ml (½ cup) soft margarine500 ml (2 cups) Huletts Icing Sugar 10 ml (2 t) Moir's Vanilla Essence 5 ml (1 t) Moir's Lemon Essence 1 egg, well beaten 1 packet Marie biscuits, crushed 100 g Moir's Glacé Cherries 125 ml (½ cup) Moir's Desiccated Coconut |
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Method
- Beat margarine and icing sugar together. Add essence and beaten egg and mix well.
- Add crushed biscuits and cherries and mix.
- Sprinkle half of the coconut evenly over a greased baking sheet 25 x 20 x 5 cm.
- Spoon the mixture evenly over the sprinkled coconut. Flatten the top with the back of a spoon. Sprinkle the rest of the coconut over.
- Place in fridge to set. Cut into 25 even squares (5 cm x 4 cm). Store in an airtight container until required.
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Estimated costing, mark-up & suggested selling price
| Ingredients: | R 37.00 |
| Electricity / refrigeration: | R 0.50 |
| Packaging: | R 0.00* |
| Total expenses: | R 37.50 |
| Recommended mark-up: | R 22.00 |
| Total: | R 59.50 |
| Recommended selling price per square: (R59.50 divided by 35) |
R 1.90 |
| *Should you use serviettes or paper plates for packaging, remember to include this in your cost | |