Add the contents of the sachet to 200
ml ice cold water and shake gently in a PhD shaker cup for 10 seconds.
270g tahini (hulled) 4 tbsp orange juice (or lemon) 1/2 tsp each ground cumin, coriander and ginger 100
ml ice cold water
Not exact matches
170
ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170
ml 2/3 cup
iced cold water
ingredients: for the crust: 450 grams (1 pound) butter,
cold and diced 630 grams (5 cups) flour 50 grams (1/4 cup) sugar 2 teaspoons kosher salt
ice water, as needed (at least 120
mL — 1/2 cup)
Salted Caramel Fudge
ice cream, to serve FILLING 45g butter 1 egg 50g almond meal 25g plain flour PASTRY 300g plain flour with a good pinch of salt added 225g butter,
cold, cut into 1 cm squares 85
ml very
cold water 2 tsp lemon juice Begin by making the pastry.
For a 100g serving: Add 2 scoops of powder into a shaker cup or blender containing 350
ml of
ice cold water and shake or blend for ten seconds.
Step 2) In a large bowl add the egg yolk and 150
ml ice -
cold water or soda
water and whisk for 5 seconds.