Dairygold Buttery Biscuits

Baking is a great way to get your kids interested in making their own food. On rainy days, it’s also a fantastic way to keep them occupied – especially with the promise of getting to eat the results! This quick and easy biscuit recipe is a great “starter bake” that shouldn’t take more than 20 minutes all in.
Half a Dairygold Baking Block
60g caster sugar
180g plain flour
Coloured icing tubes (optional)
First, preheat your oven to 150°C/300°F/Gas Mk 2.
Add the caster sugar and half a Dairygold Baking Block into a mixing bowl.
Get mixing! Dairygold Baking Block is so easy to mix, you can do this by hand.
Once combined, add the flour and mix until it forms a stiff dough.
Roll the dough out on a lightly floured surface until it’s about ¼ of an inch thick.
Use cookie cutters (whatever shape or size you fancy) to cut out the biscuits. Don’t forget to take the dough “scraps” that remain from your cutouts and re-roll them to get a few extra biscuits into your batch.
Pop them onto a baking tray and add them to the oven.
They should be ready in about 10 – 12 minutes, or when they’re golden around the edges.
Once you’ve removed them to cool on a rack, the real fun can start – decoration time! Get little tubes of coloured icing from your supermarket’s baking aisle and let your junior bakers apply the finishing touches to their handiwork.


Kerrygold Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes


  • 100g digestive biscuits, bashed into crumbs
  • 50g Kerrygold butter, melted
  • 500g mascarpone
  • 50g icing sugar, sieved
  • 1 tsp vanilla extract
  • 300g strawberries, hulled and chopped into quarters
  • For the sauce:
  • 100g strawberries, hulled and chopped into quarters
  • 2 tbsp lemon juice
  • 1 tbsp caster sugar


Mix the crushed biscuits and the melted butter together well. Divide the biscuit mixture between dessert glasses (or ramekins) and press down well. Transfer the glasses to the fridge and chill for approx 10 minutes to set.

Mix the mascarpone, icing sugar, and vanilla well. Then stir in the strawberries (it’s nice if the strawberries start to bleed into the mascarpone).

Make the sauce by placing 100g of strawberries into a food processor along with the lemon juice and sugar. Blend together until smooth. Taste and add more sugar if desired.

Take the glasses out of the fridge and spoon the mascarpone mixture on the top of the biscuit base, dividing the mixture evenly between the four glasses. Then generously drizzle the sauce over the top of the mascarpone.

Chill the cheesecakes in the fridge if not eating them straight away. These are also really delicious eaten straight away.