{ "settings": {"layout":"grid","blog_show_author":true,"blog_show_date":true}, "id": "49109434456", "all_tags": "bananabreakfastbyron bay cookiescafe cookieCharlie Biggs-McDonaldcheesecakechocolatechristmascoconutcoffeecookie dessertcookie recipedessertfig and pecanfreshfresh figfrozen dessertfrozen yogurtfruitgalaxygalaxy icinggluten freegoji berrieshoneycombice creamindulgentmaple and pecanmascarponemintpana organicpeanutsporridgerainbowsraspberrySticky Date and Gingersummer dessertunicornunicorn icingveganxmas", "articles_count": "14", "comments_enabled": "", "handle": "cookie-recipes", "moderated": "", "next_article": "", "previous_article": "", "tags": "bananabreakfastbyron bay cookiescafe cookieCharlie Biggs-McDonaldcheesecakechocolatechristmascoconutcoffeecookie dessertcookie recipedessertfig and pecanfreshfresh figfrozen dessertfrozen yogurtfruitgalaxygalaxy icinggluten freegoji berrieshoneycombice creamindulgentmaple and pecanmascarponemintpana organicpeanutsporridgerainbowsraspberrySticky Date and Gingersummer dessertunicornunicorn icingveganxmas", "title": "Cookie Recipe", "url": "/blogs/cookie-recipes", "articles": [ { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/make-dads-day-with-chocolate-bark-fig-pecan-with-fresh-fig-and-honey-comb/comments", "content": "

Oh yes please. Dreamy Chocolate Bark Fig & Pecan with Fresh Fig and Honey Comb.

Ingredients:

• 1x 150g Byron Bay Cookies Fig & Pecan Gift Bag
• 750g dark cooking chocolate
• 5 pieces dried fig diced in half
• 50g honey comb, crumbled

Method:

1. Bring an inch of water to a simmer in your saucepan. Set the heatproof bowl in the other pot, making sure the water doesn't touch the bottom of the bowl.
2. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (left over heat will melt the rest).
3. Place some baking paper over a baking tray and pour melted chocolate, using a spatula spread chocolate until roughly a few millimetres thick.
4. Break up the Byron Bay Fig & Pecan Cookies into 1cm chunks and sprinkle over the top, place dried fig over top and scatter honeycomb.
5. Place in the fridge until chocolate is firm, roughly 30min.

", "created_at": "2020-02-17 10:19:36 +1100", "excerpt": "

Oh yes please. Dreamy Chocolate Bark Fig & Pecan with Fresh Fig and Honey Comb.

 

", "excerpt_or_content": "

Oh yes please. Dreamy Chocolate Bark Fig & Pecan with Fresh Fig and Honey Comb.

 

", "handle": "cookie-recipes/make-dads-day-with-chocolate-bark-fig-pecan-with-fresh-fig-and-honey-comb", "id": "384045809752", "image": { "thumb": { "alt": "Make Dads Day with Chocolate Bark Fig & Pecan with Fresh Fig and Honey Comb", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/CHCBRK_20171207_0383_352x240_crop_center.jpg?v=1581895176" } }, "moderated": "", "published_at": "2019-08-29 10:20:00 +1000", "tags": "byron bay cookiescafe cookiechocolatecookie dessertcookie recipedessertfig and pecanfruithoneycombindulgentsummer dessert", "title": "Make Dads Day with Chocolate Bark Fig & Pecan with Fresh Fig and Honey Comb", "url": "/blogs/cookie-recipes/make-dads-day-with-chocolate-bark-fig-pecan-with-fresh-fig-and-honey-comb", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/a-match-made-in-vegan-heaven/comments", "content": "

Whilst we love eating our delicious cookies straight out of the packet, we also love getting creative!

Did you know that our cookies taste even better (yes, hard to believe!) when warmed up for a few seconds in the microwave? And why stop there when you can add a scoop of your favourite ice cream? The best way to enjoy our new Maple & Pecan Vegan cookie is to serve it warm with a scoop (or 2) of dairy free ice cream, like the Salted Caramel Dairy Free Ice Cream from Pana Organic. We’re obsessed!

Who said Vegan couldn’t be indulgent?

SHOP our Vegan cookie now.

", "created_at": "2020-02-17 10:10:30 +1100", "excerpt": "Whilst we love eating our delicious cookies straight out of the packet, we also love getting creative!", "excerpt_or_content": "Whilst we love eating our delicious cookies straight out of the packet, we also love getting creative!", "handle": "cookie-recipes/a-match-made-in-vegan-heaven", "id": "384045711448", "image": { "thumb": { "alt": "A match made in Vegan Heaven!", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/VGNPANA_20190531_0881a_352x240_crop_center.jpg?v=1581894630" } }, "moderated": "", "published_at": "2019-06-17 10:06:00 +1000", "tags": "byron bay cookiescafe cookiecoconutcookie dessertcookie recipedessertgluten freeice creamindulgentmaple and pecanpana organicsummer dessertvegan", "title": "A match made in Vegan Heaven!", "url": "/blogs/cookie-recipes/a-match-made-in-vegan-heaven", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/banana-and-milk-choc-chunk-cookie-smoothie/comments", "content": "

Did you say cookie smoothie?

Banana and Milk Choc Chunk Cookie Smoothie. A taste bud party!

Ingredients:

• 1 Byron Bay Milk Choc Chunk Café Cookie
• 400ml milk
• 1 red tipped eco-banana
• 40ml Mr Black Coffee Liquor

Method:

1. Pour milk into a blender with banana and roughly crumbled Byron Bay Milk Choc Chunk Café Cookie and blend until smooth.
2. Pour into a tumbler glass and slowly pour in coffee liquor.

 

", "created_at": "2020-02-14 16:46:16 +1100", "excerpt": "

Did you say cookie smoothie?

Banana and Milk Choc Chunk Cookie Smoothie. A taste bud party!

 

", "excerpt_or_content": "

Did you say cookie smoothie?

Banana and Milk Choc Chunk Cookie Smoothie. A taste bud party!

 

", "handle": "cookie-recipes/banana-and-milk-choc-chunk-cookie-smoothie", "id": "384030244952", "image": { "thumb": { "alt": "Banana and Milk Choc Chunk Cookie Smoothie", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/MCCBNRBLK_20170710_4797-3_352x240_crop_center.jpg?v=1581985922" } }, "moderated": "", "published_at": "2018-01-09 16:44:00 +1100", "tags": "bananabreakfastbyron bay cookiescafe cookiechocolatecoffeecookie dessertcookie recipedessertfruitindulgent", "title": "Banana and Milk Choc Chunk Cookie Smoothie", "url": "/blogs/cookie-recipes/banana-and-milk-choc-chunk-cookie-smoothie", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/dark-chocolate-bark-with-rocky-road-cookie-goji-berries-fresh-mint/comments", "content": "

Will be perfect with a coffee after that huge Xmas feast ;-)

Ingredients:

• 1 Byron Bay Rocky Road Cafe Cookie
• 750g dark cooking chocolate
• 100g goji berries
• 1 sprig fresh mint leaves

Method:

1. Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (leftover heat will melt the rest).
2. Place some baking paper on a baking tray and pour melted chocolate, using a spatula spread chocolate until roughly a few millimetres think.
3. Break up the Byron Bay Rocky Road Cafe Cookie into 1cm chunks and sprinkle over the top, sprinkle over some goji berries and garnish with a few mint leaves.
4. Place in the fridge until chocolate is firm, roughly 30min.

", "created_at": "2020-02-17 10:15:44 +1100", "excerpt": "

Will be perfect with a coffee after that huge Xmas feast ;-)

", "excerpt_or_content": "

Will be perfect with a coffee after that huge Xmas feast ;-)

", "handle": "cookie-recipes/dark-chocolate-bark-with-rocky-road-cookie-goji-berries-fresh-mint", "id": "384045776984", "image": { "thumb": { "alt": "Dark Chocolate Bark with Rocky Road Cookie, Goji Berries & Fresh Mint", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/CHCBRK_20171207_0382_352x240_crop_center.jpg?v=1581894944" } }, "moderated": "", "published_at": "2017-12-19 10:15:00 +1100", "tags": "byron bay cookiescafe cookiechocolatechristmascookie dessertcookie recipedessertfreshgoji berriesindulgentmintsummer dessertxmas", "title": "Dark Chocolate Bark with Rocky Road Cookie, Goji Berries & Fresh Mint", "url": "/blogs/cookie-recipes/dark-chocolate-bark-with-rocky-road-cookie-goji-berries-fresh-mint", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/triple-choc-fudge-cookie-and-mascarpone-with-coffee-liquor/comments", "content": "

Need a pick me up!?
Try our incredibly indulgent Triple Choc Fudge Cookie & Mascarpone with Mr Black Spirits Coffee Liqueur dessert.

Ingredients:

• 1 Byron Bay Triple Choc Fudge Café Cookie
  
• 80g mascarpone
• 30ml Mr Black Coffee Liquor or espresso

Method:

1. Pour in 30ml of coffee liquor and crumbled Byron Bay Triple Choc Fudge Café Cookie (leaving some for garnish) into a small bowl and stir through until evenly coated.
2. Place a layer of crumbled cookie and coffee mixture into a medium sized tumbler then a layer of mascarpone and so forth until you have two layers of each.
3. Serve with remaining coffee liquor and Byron Bay Triple Choc Fudge Café Cookie crumble.

 

", "created_at": "2020-02-14 16:34:08 +1100", "excerpt": "

Need a pick me up!?
Try our incredibly indulgent Triple Choc Fudge Cookie & Mascarpone with Mr Black Spirits Coffee Liqueur dessert.

", "excerpt_or_content": "

Need a pick me up!?
Try our incredibly indulgent Triple Choc Fudge Cookie & Mascarpone with Mr Black Spirits Coffee Liqueur dessert.

", "handle": "cookie-recipes/triple-choc-fudge-cookie-and-mascarpone-with-coffee-liquor", "id": "384030113880", "image": { "thumb": { "alt": "Triple Choc Fudge Cookie and Mascarpone with Coffee Liquor", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/TCFBLKMRSN_20170710_4775_352x240_crop_center.jpg?v=1581658448" } }, "moderated": "", "published_at": "2017-08-10 16:29:00 +1000", "tags": "byron bay cookiescafe cookiechocolatecoffeecookie dessertcookie recipedessertindulgentmascarpone", "title": "Triple Choc Fudge Cookie and Mascarpone with Coffee Liquor", "url": "/blogs/cookie-recipes/triple-choc-fudge-cookie-and-mascarpone-with-coffee-liquor", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/banana-and-triple-choc-fudge-cookie-crumble/comments", "content": "

Cookie dessert night!?
Our spin on Charlie Biggs-McDonald Banana, Peanut & Chocolate Crumble recipe in July issue of Delicious magazine. Thanks for the inspiration.

Ingredients:

• 1 Byron Bay Triple Choc Fudge Café Cookie
  
• ¼ cup roughly crushed peanuts
• 3 banana
• 200ml coconut cream
• 2 table spoons butter

Method:

1. Melt butter in a pan on high heat adding in banana cut side down, cook for 3 mins or until golden and set aside.
2. In the same pan on medium heat pour coconut cream, crumble in 2 table spoons of Byron Bay Triple Choc Fudge Café Cookie, simmer until heated and set aside.
3. Place bananas skin down back into the same pan, pour over heated coconut cream and garnish with remaining Byron Bay Triple Choc Fudge Café Cookie crumble and crushed peanuts. 

", "created_at": "2020-02-14 16:40:29 +1100", "excerpt": "

Cookie dessert night!?
Our spin on Charlie Biggs-McDonald Banana, Peanut & Chocolate Crumble recipe in July issue of Delicious magazine. Thanks for the inspiration.

", "excerpt_or_content": "

Cookie dessert night!?
Our spin on Charlie Biggs-McDonald Banana, Peanut & Chocolate Crumble recipe in July issue of Delicious magazine. Thanks for the inspiration.

", "handle": "cookie-recipes/banana-and-triple-choc-fudge-cookie-crumble", "id": "384030179416", "image": { "thumb": { "alt": "Banana and Triple Choc Fudge Cookie Crumble", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/TCFBNRFRY_20170710_4785_352x240_crop_center.jpg?v=1581658829" } }, "moderated": "", "published_at": "2017-08-02 16:37:00 +1000", "tags": "bananabreakfastbyron bay cookiescafe cookieCharlie Biggs-McDonaldchocolatecoffeecookie dessertcookie recipedessertindulgentpeanuts", "title": "Banana and Triple Choc Fudge Cookie Crumble", "url": "/blogs/cookie-recipes/banana-and-triple-choc-fudge-cookie-crumble", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/sticky-date-and-ginger-cookie-pancakes/comments", "content": "

Try our Sticky Date and Ginger Cookie pancakes for breakfast. Say what?! Yes, please. Treat yourself.

Ingredients:

• 1 Byron Bay Sticky Date & Ginger Cookie
• 1 cup self-raising flour
• 1 egg, beaten
• 1 cup milk
• 1 teaspoon fresh grated ginger (optional)
• Pitted dates, thinly sliced (for garnish)
• Honey (for garnish)

Method:

1. In a large bowl, crumble in well half of the Byron Bay Sticky Date & Ginger Cookie and flour. Make a well in the centre and pour in milk, egg and grated ginger. Mix until smooth.
2. Heat a lightly oiled pan over a medium heat. Scoop the mixture, using approximately ¼ cup for each pancake. Brown on both sides.
3. Serve hot with pitted dates, and crumble the remaining Byron Bay Sticky Date & Ginger Cookie.

 

", "created_at": "2020-02-14 16:29:13 +1100", "excerpt": "

Try our Sticky Date and Ginger Cookie pancakes for breakfast. Say what?! Yes, please. Treat yourself.

", "excerpt_or_content": "

Try our Sticky Date and Ginger Cookie pancakes for breakfast. Say what?! Yes, please. Treat yourself.

", "handle": "cookie-recipes/sticky-date-and-ginger-cookie-pancakes", "id": "384030081112", "image": { "thumb": { "alt": "Sticky Date and Ginger Cookie Pancakes", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/PNKSDG_20170410_4343_352x240_crop_center.jpg?v=1581658153" } }, "moderated": "", "published_at": "2017-07-07 16:26:00 +1000", "tags": "breakfastbyron bay cookiescafe cookiecookie dessertcookie recipedessertindulgentSticky Date and Ginger", "title": "Sticky Date and Ginger Cookie Pancakes", "url": "/blogs/cookie-recipes/sticky-date-and-ginger-cookie-pancakes", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/fig-and-pecan-cookie-porridge/comments", "content": "

Hope you treated yourself this morning like we did. Fig & Pecan cookie porridge with fresh fig and extra pecans. Such a sneaky good time treat to start the day.

Ingredients:

• 1 Byron Bay Fig & Pecan Café Cookie
• ¾ cup rolled oats
• 1 fresh fig thinly sliced (for garnish)
• 1 teaspoon ground cinnamon
• 1 teaspoon honey
• Raw pecan nuts (for garnish)

Method:

1. Place rolled oats, cinnamon and crumble half of the Byron Bay Fig & Pecan Café Cookie into a medium pot.
2. Pour in 1 ½  cups of water or milk on full heat. Stir until boiling then simmer for 1 min.
3. Serve with fresh fig, pecan, and crumble the remaining Fig & Pecan Cookie.

 

", "created_at": "2020-02-14 16:26:14 +1100", "excerpt": "

Hope you treated yourself this morning like we did. Fig & Pecan cookie porridge with fresh fig and extra pecans. Such a sneaky good time treat to start the day.

", "excerpt_or_content": "

Hope you treated yourself this morning like we did. Fig & Pecan cookie porridge with fresh fig and extra pecans. Such a sneaky good time treat to start the day.

", "handle": "cookie-recipes/fig-and-pecan-cookie-porridge", "id": "384030048344", "image": { "thumb": { "alt": "Fig and Pecan Cookie Porridge", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/PRDGE_20170410_4345_352x240_crop_center.jpg?v=1581657974" } }, "moderated": "", "published_at": "2017-06-22 16:23:00 +1000", "tags": "breakfastbyron bay cookiescafe cookiecookie dessertcookie recipedessertfig and pecanfresh figfruitindulgentporridge", "title": "Fig and Pecan Cookie Porridge", "url": "/blogs/cookie-recipes/fig-and-pecan-cookie-porridge", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/spiced-poached-pear-with-anzac-cookie-crumble/comments", "content": "

Stay cozy with our Spiced Poached Pear with Byron Bay ANZAC Cookie Crumble. Such a great flavour combo for this winter!

Ingredients:

• 2 Byron Bay ANZAC cafe cookies, crushed into crumbs
• 1 beurre bosc pears
• 1 tablespoon honey
• 2 cinnamon sticks
• 1 teaspoon ground cloves
• ½ teaspoon ground ginger or fresh
• ½ teaspoon dried fennel
• Vanilla ice cream, set aside for serving

Method:

1. Slice pear into quarters taking out any seeds/cork.
2. Place into pot of water just enough for them to float. Adding in the rest of the ingredients.
3. Simmer until pears are nicely soft and have soaked in spices.
4. Serve with vanilla bean ice cream and top with our ANZAC cookie crumble

 

", "created_at": "2020-02-14 16:22:14 +1100", "excerpt": "

Stay cozy with our Spiced Poached Pear with Byron Bay ANZAC Cookie Crumble. Such a great flavour combo for this winter!

", "excerpt_or_content": "

Stay cozy with our Spiced Poached Pear with Byron Bay ANZAC Cookie Crumble. Such a great flavour combo for this winter!

", "handle": "cookie-recipes/spiced-poached-pear-with-anzac-cookie-crumble", "id": "384030015576", "image": { "thumb": { "alt": "Spiced Poached Pear with ANZAC Cookie Crumble", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/PCHPEAR_20170410_4340_352x240_crop_center.jpg?v=1581657734" } }, "moderated": "", "published_at": "2017-06-12 16:17:00 +1000", "tags": "byron bay cookiescafe cookiecookie dessertcookie recipedessertindulgent", "title": "Spiced Poached Pear with ANZAC Cookie Crumble", "url": "/blogs/cookie-recipes/spiced-poached-pear-with-anzac-cookie-crumble", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/byron-bay-galaxy-cookies-recipe/comments", "content": "

Inspired by the starry skies of Byron Bay, our galaxy icing looks splendid on top of our deliciously decadent cafe cookies. Yum!

Ingredients:

• Gel food colours: Navy Blue, Super Black and another colour of your own choosing.
• 1 cup pure icing sugar
• 1.5 to 2 tbsp. milk
• Skewer for mixing
• Edible glitter – optional (go on, you know you want to!) 

Method:

1. In a bowl, mix icing sugar and milk together until the mixture is smooth. Put aside 1/3 cup of the white icing mix in a separate bowl to use later.
2. Tint the rest of the icing with a one or two drops of Navy blue food colouring (it should be very pale) and mix well.
3. Add two small drops of the Super black and add in a drop of your third colour.  Using the skewer drag the drops of colour through the mix, until you end up with swirls of coloured icing.
4. Dribble some of the white icing that you put aside randomly on top of the coloured icing mix
5. Dip the cookie into the surface of the glaze and move it around slightly for the icing mix to stick and pull it upwards.  Let excess glaze drip off and place onto a cooling rack to dry.
6. Sprinkle more of the white icing on top of the coloured icing mix, as necessary to get the galaxy effect.
7. Dust with edible glitter – optional (that’s our favourite part!)
   
   ENJOY and tag your creations with @byronbaycookies #byronbaycookies #galaxycookies

 

", "created_at": "2020-02-14 16:00:00 +1100", "excerpt": "

Inspired by the starry skies of Byron Bay, our galaxy icing looks splendid on top of our deliciously decadent cafe cookies. Yum!

", "excerpt_or_content": "

Inspired by the starry skies of Byron Bay, our galaxy icing looks splendid on top of our deliciously decadent cafe cookies. Yum!

", "handle": "cookie-recipes/byron-bay-galaxy-cookies-recipe", "id": "384029917272", "image": { "thumb": { "alt": "Byron Bay Galaxy Cookies Recipe", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/GLXY_20170411_4384_352x240_crop_center.jpg?v=1581656400" } }, "moderated": "", "published_at": "2017-06-09 16:09:00 +1000", "tags": "cookie dessertcookie recipedessertgalaxygalaxy icingindulgent", "title": "Byron Bay Galaxy Cookies Recipe", "url": "/blogs/cookie-recipes/byron-bay-galaxy-cookies-recipe", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/frozen-yogurt-cookie-popsicles/comments", "content": "

Stay cooooool with these little numbers.
Frozen Yogurt with Blue Berry & Triple Choc Fudge Café Cookie, Frozen Yogurt with Dried Apricot & Muesli Café Cookie and Frozen Yogurt with Dried Fig and Fig & Pecan Café Cookie.

Frozen Yogurt with Blue Berry and Triple Choc Fudge Café Cookie

Ingredients:

• 1 Byron Bay Triple Choc Fudge Café Cookie
• 700g Plain Yogurt
• 300g frozen blue berries
• Fresh mint leaves finely diced
• 1 tablespoon honey

 

METHOD:

Add blue berries and honey to a pot on low to medium heat adding in a little water to create a syrup. Pour into yogurt adding in mint and some Byron Bay Triple Choc Fudge Café Cookie crumbs, stir through until consistent. Using a spoon scoop into moulds adding large chunks of Byron Bay Triple Choc Fudge Café Cookie at the top. Place into freezer for 1.5 – 2hrs.

 

Frozen Yogurt with Dried Apricot and Muesli Café Cookie

Ingredients:

• 1 Byron Bay Muesli Café Cookie
• 700g plain yogurt
• 60g dried apricots finely chopped
• 1 tablespoon honey

 

METHOD:

Add in apricots into bottom of moulds leaving some for adding to yogurt. Stir in honey, apricots and crumbled Byron Bay Muesli Café Cookie, stir until consistent. Using a spoon scoop into moulds adding large chunks of Byron Bay Muesli Café Cookie at the top. Place into freezer for 1.5 – 2hrs.

 

Frozen Yogurt with Dried Fig and Fig & Pecan Café Cookie

Ingredients:

• 1 Byron Bay Fig & Pecan Café Cookie
• 700g plain yogurt
• 50g pieces dried fig finely chopped
• 1 tablespoon honey

 

METHOD:

Stir in honey, fig, crumbled Byron Bay Fig & Pecan Café Cookie into yogurt, stir until consistent. Using a spoon scoop into moulds adding large chunks of Byron Bay Fig & Pecan Café Cookie at the top. Place into freezer for 1.5 – 2hrs.*

 

", "created_at": "2020-02-14 16:49:05 +1100", "excerpt": "

Stay cooooool with these little numbers.
Frozen Yogurt with Blue Berry & Triple Choc Fudge Café Cookie, Frozen Yogurt with Dried Apricot & Muesli Café Cookie and Frozen Yogurt with Dried Fig and Fig & Pecan Café Cookie.

", "excerpt_or_content": "

Stay cooooool with these little numbers.
Frozen Yogurt with Blue Berry & Triple Choc Fudge Café Cookie, Frozen Yogurt with Dried Apricot & Muesli Café Cookie and Frozen Yogurt with Dried Fig and Fig & Pecan Café Cookie.

", "handle": "cookie-recipes/frozen-yogurt-cookie-popsicles", "id": "384030277720", "image": { "thumb": { "alt": "Frozen Yogurt Cookie Popsicles!", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/ICEYOG_20171207_0387_352x240_crop_center.jpg?v=1581659345" } }, "moderated": "", "published_at": "2017-04-17 07:59:00 +1000", "tags": "bananabreakfastbyron bay cookiescafe cookiechocolatecookie dessertcookie recipedessertfrozen dessertfrozen yogurtfruitindulgentsummer dessert", "title": "Frozen Yogurt Cookie Popsicles!", "url": "/blogs/cookie-recipes/frozen-yogurt-cookie-popsicles", "user": "UserDrop" }, { "author": "Laurence McDonald", "comments": "", "comments_count": "0", "comments_enabled": "", "comment_post_url": "/blogs/cookie-recipes/chocolate-and-strawberry-trifle-dessert-with-rosella-lamington-cookies/comments", "content": "

Chocolate and Strawberry Trifle: a dessert combining Rosella Lamington Cookies with chocolate mousse, cream, fresh berries, rosella jelly, shaved chocolate and coconut for Christine Manfield's very own take on the original trifle.

Chocolate and Strawberry Trifle

Serves 6

Ingredients:

• 12 Byron Bay Rosella Lamington Cookies, broken into thirds (or large chunks)
• 300g prepared rosella (or strawberry) jelly, set in a tray and cut into 3cm dice
• 500g chocolate mousse (can make your own or buy store bought reputable brand)
• 2 punnets small strawberries, cut in half
• 300ml pure cream, whipped
• 50g dark couverture chocolate, shaved or coarsely grated
• 30g shredded coconut, lightly toasted

 

Method:

1. In a glass trifle dish or bowl, assemble each component in layers, starting with the cookie chunks, then the jelly.
2. Cover with chocolate mousse and smooth the surface with a palette knife.
3. Cover the surface with sliced strawberries then spoon the whipped cream on top and smooth the surface.
4. Scatter the shaved chocolate and shredded coconut over the cream.
5. Cover the bowl with clingwrap and refrigerate for 2 hours before serving.

", "created_at": "2020-02-14 16:15:18 +1100", "excerpt": "

Chocolate and Strawberry Trifle: a dessert combining Rosella Lamington Cookies with chocolate mousse, cream, fresh berries, rosella jelly, shaved chocolate and coconut for Christine Manfield's very own take on the original trifle.

", "excerpt_or_content": "

Chocolate and Strawberry Trifle: a dessert combining Rosella Lamington Cookies with chocolate mousse, cream, fresh berries, rosella jelly, shaved chocolate and coconut for Christine Manfield's very own take on the original trifle.

", "handle": "cookie-recipes/chocolate-and-strawberry-trifle-dessert-with-rosella-lamington-cookies", "id": "384029982808", "image": { "thumb": { "alt": "Chocolate and Strawberry Trifle Dessert with Rosella Lamington Cookies", "src": "//cdn.shopify.com/s/files/1/0262/4123/7080/articles/TRIFLEDESRT_20170306_4134_352x240_crop_center.jpg?v=1581657318" } }, "moderated": "", "published_at": "2017-03-14 16:15:00 +1100", "tags": "byron bay cookiescafe cookiecookie dessertcookie recipedessertindulgent", "title": "Chocolate and Strawberry Trifle Dessert with Rosella Lamington Cookies", "url": "/blogs/cookie-recipes/chocolate-and-strawberry-trifle-dessert-with-rosella-lamington-cookies", "user": "UserDrop" } ] }