Ice cream tacos & pistachio coconut ice cream
Ingredients
1/2 cup (105g) brown sugar
80g butter, melted
1/4 cup golden syrup
3/4 cup plain flour
PISTACHIO COCONUT ICE CREAM
Bulla Vanilla Ice Cream, softened toasted pistachios, finely chopped shredded coconut, toasted (plus extra for serving)
SERVING SUGGESTION
Combine softened icecream, pistachios and coconut. Return this mixture to the freezer until frozen. Fill tacos with ice cream and a sprinkle of toasted coconut.
Cooking Directions
- Preheat oven to 180OC (160OC fan forced). Using a pencil, draw two 10cm circles on a sheet of baking paper. Place the sheet, pencil marked side down on a baking tray as a template.
- Beat brown sugar, butter and golden syrup until well combined and slightly lighter in colour. Add flour and continue beating until a firm dough forms.
- Roll tablespoons full of dough into balls. Using your fingers press the dough onto baking sheet template, pushing out to the edges of the template.
- Bake for 6-7 minutes or until golden brown. Cool for two minutes, loosen the cookie disks and curl over a rolling pin to form a taco shell, allow to cool completely before removing to a cooling rack. Repeat with remaining dough.
Ingredients
1/2 cup (105g) brown sugar
80g butter, melted
1/4 cup golden syrup
3/4 cup plain flour
PISTACHIO COCONUT ICE CREAM
Bulla Vanilla Ice Cream, softened toasted pistachios, finely chopped shredded coconut, toasted (plus extra for serving)
SERVING SUGGESTION
Combine softened icecream, pistachios and coconut. Return this mixture to the freezer until frozen. Fill tacos with ice cream and a sprinkle of toasted coconut.