Stale biscuits are ideal in no-bake cake bases, crumble toppings or this ingenious fridge cake
I find nothing more comforting than a hot cup of tea and a biscuit. But at the same time, there are few things more discomforting than the soft texture of a stale biscuit. But worry not: biscuits, like crisps, can be revitalised and made crunchy again by blasting them in a hot oven.
And if you don’t want to breathe life back into the biscuits via an energy-thirsty oven, you can still upcycle them in a number of easy ways. My go-to rescue recipe is particularly energy-efficient: a good refrigerator cake, spiked with booze, is exceptionally scrumptious and keeps for weeks, if not months. Or use stale biscuits as a cheesecake base (mix 100g leftover crushed biscuits with 70g melted butter, and press into a tart case), as a crumble topping (crush the biscuits, mix with chopped nuts and sprinkle over stewed fruit), or simply crush them over ice-cream.
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