MANGO SORBET

MANGO SORBET

Ingredients: 1k Mangos (600g cooked puree)  100g Caster Sugar 400ml Water Methods: Cut up Calypso Mangoes and then place in a hot pan, dry. Just as it begins to stick, add a splash of hot water. Cook the mango for about 5 mins in total. Dissolve sugar in water and...
ANZAC BISCUITS

ANZAC BISCUITS

Ingredients: 1¼ cups rolled oats 1 ¼ cups desiccated coconut 1 cup plain flour 150g unsalted butter ¼ cup golden syrup 1 cup raw sugar ½ tsp bicarbonate of soda Pinch of salt Method: Preheat oven to 180°C. Combine the oats, coconut, flour and a pinch of salt in a...