Anzac Biscuit Cones Makes 4 You will need 4 large ice-cream cone moulds for this recipe 185g plain flour 90g rolled oats 60g desiccated coconut 110g caster sugar ½ tsp salt 1 tsp vanilla bean paste 150g unsalted butter, roughly chopped 2 tbsp golden syrup ½ tsp bicarbonate of soda 1 egg Preheat oven to 170ºC (150ºC fan). Combine flour, oats, coconut, caster sugar and salt in a large bowl. In a small saucepan combine butter, golden syrup and vanilla bean paste. Heat over low heat until butter has melted, stirring often. Whisk together bicarbonate of soda with 1 ½ tbsp water then remove saucepan from heat and whisk in bicarb mixture. Make a well in the centre of the dry ingredients and pour in the melted butter mixture. Mix well. Add egg and stir until just combined. Divide mixture into 4 equal portions, roll into balls. Cut 4 squares of alfoil and place a ball in the centre of each. Roll each ball out into a neat circle, around 18cm in diameter. Spray each cone mould with non-stick spray then carefully use the alfoil as a support to wrap each dough disc around the mould, gently pressing together the overlapped section of dough to seal (you need to leave the alfoil wrapped around the outside to bake the cones but be careful not to get alfoil in between the overlapped section!). Arrange wrapped cones on a baking tray and bake 20-25 mins until light golden in colour. Remove from oven and allow to cool completely in alfoil before carefully unwrapping and removing moulds. Serve cones with generous scoops of Harry’s Ice Cream Co. Salted Caramel Fudge. #LestWeForget ... See more
You're probably going to need this to get through today. #Coffee
When you just can't decide.
The Nova 100 Casanovas will be handing out Harry's Ice Cream Co at the Good Friday Appeal Telethon tomorrow.