Ingredients
- 1 Chocolate pastry sheet
- 1/3 cup Barker's Morello Cherry Fruit Preserve
- 1/4 cup Shredded coconut
- 475 ml Ice cream
Method
- Preheat oven to 180°C.
- Unroll the frozen ready-to-use Paneton chocolate pastry sheet and flatten. Using a cookie cutter, make rounds in the pastry. Place on an oven tray lined with baking paper and bake for 10-12 minutes.
- Remove from oven. On half of the cookies top with a generous teaspoon of Morello Cherry fruit preserve.
- Sprinkle with shredded coconut; layer a scoop of Little Island Coconut Caramel Icecream; then finally top with another cookie also smothered in Morello Cherry fruit preserve.
- Serve immediately and enjoy!
This Recipe Uses
Morello Cherry Fruit Preserve 350g
$6.49
350g
