Ice cream tacos & pistachio coconut ice cream

Cooking Directions

• For the Taco Shell Biscuit, preheat oven to 180°C (160°C 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.
• For the Pistachio coconut ice cream, combine softened Bulla Real Dairy Vanilla, pistachios and coconut. Return this mixture to the freezer until frozen.
• To serve, fill tacos with the Bulla Real Dairy Vanilla and a sprinkle of toasted coconut.