Cherry Biscuits

Makes 35



125ml (½ cup) soft margarine
500ml (2 cups) Huletts Icing Sugar
10ml (2t) Moir's Vanilla Essence
5ml (1t) Moir's Lemon Essence
1 egg, well beaten
1 packet Marie biscuits, crushed
100g Moir's Glacé Cherries
125ml (½ cup) Moir's Desiccated Coconut




  1. Beat margarine and icing sugar together. Add essence and beaten egg and mix well.
  2. Add crushed biscuits and cherries and mix.
  3. Sprinkle half of the coconut evenly over a greased baking sheet 25 x 20 x 5cm.
  4. Spoon the mixture evenly over the sprinkled coconut. Flatten the top with the back of a spoon. Sprinkle the rest of the coconut over.
  5. 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 64.18
Electricity / refrigeration:R 2.00
Packaging:R 0.00*
Total expenses:R 66.18
Recommended profit:R 23.82
Total:R 90.00
Recommended selling price per square:
(R90.00 divided by 20)
R 4.50
*Should you use serviettes or paper plates for packaging, remember to include this in your cost