Cherry Biscuits
Makes 35
Ingredients: 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 |
Method:
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 20 even squares (5 x 5 cm). Store in an airtight container until required.
Estimated costing, mark-up & suggested selling price
| Ingredients: | R 45.24 |
| Electricity / refrigeration: | R 1.50 |
| Packaging: | R 0.00* |
| Total expenses: | R 46.74 |
| Recommended profit: | R 23.26 |
| Total: | R 70.00 |
| Recommended selling price per square: (R70.00 divided by 20) |
R 3.50 |
| *Should you use serviettes or paper plates for packaging, remember to include this in your cost | |
