Why Ülker?

Ülker has been baking biscuits in Turkey since 1944. Their range — Halley, Çikolatalı Gofret, Petit Beurre, Hanımeller — covers roughly every sweet moment in a Turkish day. Here are six ways to stretch them further.

1. No-bake biscuit cake (mozaik pasta)

Crush 200g Petit Beurre. Melt 150g dark chocolate with 100g butter. Mix everything with ½ cup milk and a handful of chopped walnuts. Shape into a log on parchment, chill 4 hours. Slice. This is the birthday cake of Turkish childhoods.

2. Tiramisu, Turkish edition

Replace ladyfingers with Ülker Petit Beurre. Dip briefly in cooled Turkish coffee. Layer with a mascarpone + whipped cream + sugar mix. Dust with cocoa. It works better than you would expect.

3. Halley s'mores

Halley is already chocolate-coated marshmallow on a biscuit. Split one open, tuck in a square of dark chocolate, warm 8 seconds in the microwave. A single-biscuit s'more.

4. Gofret ice-cream sandwiches

Two Ülker chocolate wafers + a scoop of vanilla or pistachio ice cream. Roll the edges in crushed pistachios. Freeze 10 minutes before serving.

5. Biscuit crust for cheesecake

Blitz 200g Hanımeller biscuits, mix with 90g melted butter, press into a tin. Any cheesecake you already make, on top. Ülker butter biscuits give a richer crust than graham crackers.

6. Trail mix for the glove compartment

Mix in a jar. Shake. Good for three weeks if you hide it.