Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo: Peter McIntosh
Dispensary Cafe's gluten-free macaroons
Ingredients
3 cups shredded coconut, toasted
1½ cups mixed seeds and nuts, toasted (we use sliced almonds, sunflower seeds and pumpkin seeds)
½ cup dried fruit (we use raisins, apricots and cranberries)
500mls condensed milk
Method
Preheat oven to 180degC.
Combine all ingredients.
Roll and press on to trays lined with baking paper (they tend to stick). The biscuits won't rise or spread so shape as desired.
Bake for 8-10 minutes or until golden.
Drizzle with melted chocolate when cool.
Recipe requested by Pauline Beekhuis, Dunedin. Recipe provided by the Dispensary, Albany St.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
