Get your Girl Guide bis­cuits in bulk

South Taranaki Star - - PROPERTY - TARYN UTIGER

Sasha Mee­han has a cap­tive mar­ket when it comes to sell­ing Girl Guide bis­cuits.

The 16-year-old is a boarder at New Ply­mouth Girls’ High School and ev­ery year she sells her boxes of treats in record time.

‘‘There’s about 115 girls at the hos­tel and all of them want cook­ies,’’ she said. ’’Our chef alone bought an en­tire box of plain bis­cuits.’’

This year Gir­lGuid­ing New Zealand is shak­ing up the bis­cuit trade and as well as hav­ing their mem­bers sell door to door in March, the cook­ies are go­ing cor­po­rate. Gir­lGuid­ing is ask­ing busi­nesses to share a bis­cuit with their staff mem­bers and pur­chase a spe­cial Morn­ing Tea Pack for $250, which in­cludes 49 packs of bis­cuits.

The new fundrais­ing drive is aimed at in­creas­ing sales of the iconic bis­cuits and re­duc­ing the fundrais­ing bur­den on girls, par­ents and vol­un­teers. The ini­tia­tive is prov­ing pop­u­lar and busi­nesses such as ASB Bank, Bun­nings, and Har­courts have al­ready signed up for the pack­age.

Sasha said it was nice to see so many peo­ple eat­ing Girl Guide bis­cuits at work, and hav­ing a sup­ply so late in the year.

The board­ers at Scot­lands’ Hos­tel would still be able to give the busi­nesses a run for their cookie money though.

Sasha, who has been in­volved with Gir­lGuid­ing for more than a decade, said over the years she had eaten more bis­cuits than she could count.

‘‘The most bis­cuits I’ve ever sold was prob­a­bly to my­self.’’

Sasha Mee­han

‘‘The most bis­cuits I’ve ever sold was prob­a­bly to my­self,’’ she said, laugh­ing.

To pur­chase a Gir­lGuid­ing Morn­ing Tea Pack or for more in­for­ma­tion visit www.badge4life.co.nz.

GIRL GUIDE RECIPE LEMON CHEESE­CAKE

17 plain Guide bis­cuits, crushed 60g but­ter 250g pkt cream cheese 1 x 400g can sweet­ened con­densed milk 1 Tbsp gela­tine 1/4 cup wa­ter 1/3 cup lemon juice (only ripe Lis­bon va­ri­ety lemon)

Melt but­ter and mix with the crushed bis­cuits. Press mix­ture into a 23cm foil-lined pie plate to form your shell. Chill in fridge. Mean­while, beat cream cheese un­til soft, grad­u­ally add the con­densed milk, dis­solve gela­tine in hot wa­ter, add to the mix­ture with the lemon juice and mix well. Pour fill­ing into the chilled pie shell. Re­frig­er­ate un­til set and ready to serve. Serves 6.

ASB New Ply­mouth branch man­ager Ja­son Ra­pana takes boxes of girl guide bis­cuits off girl guide bis­cuit seller Sasha Mee­han, 16.

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