Gluten Free Biscuit Base for Cheesecake or Sweet
Pudding

For the Base

1 x 175g packet of Sweet Sussex Thins (or Sussex Gingerbread Thins or Sussex Lemon Puddle Thins)

50 -100g butter (salted or unsalted)

Method

1. Crush the biscuits (you can do this by putting the biscuits in a strong polythene bag and rolling a rolling pin over it until they have turned to crumb). In a bowl, mix the biscuit crumb with melted butter. For a crumbly biscuit base use 50g butter, for a more solid base (could be a bit challenging when eating!) use more butter.
2. Line your greased dish (about 8 inch diameter) with the biscuit mixture. You could use a loose bottomed cake tin if preferred. Chill this base in fridge.