These Crisp Biltong Stacks recipe make a great snack to eat while watching the rugby
24 Pyotts KIPS, Biltong flavour
12 rounds of fresh brown bread, the same size as the biscuits
some finely sliced fresh biltong, coarsely chopped
1 x small packet of plain salted Willard’s potato crisps, coarsely crushed
Spread the Pyotts KIPS with the butter and then lightly with Bovril. Place a round of bread onto 12 of the biscuits. Place the remaining 12 biscuits on top of the bread rounds to create ‘cracker-and-bread sandwiches’.
Spread the sides of the ‘sandwiches’ thickly with mayonnaise and roll the mayo sides in the biltong. Also spread the tops of the stacks with mayonnaise and place on a serving platter. Sprinkle the tops with the crisps and serve.
Recipe and video provided courtesy of I Love Cooking.