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Golden Gaytime Ice Cream: Recreate this iconic Australian ice cream treat with layers of vanilla and toffee ice cream, coated in chocolate and biscuit crumbs.

What is Golden Gaytime Ice Cream?

Golden Gaytime is an iconic Australian ice cream treat that has been beloved by Australians since its introduction in the 1950s. This ice cream treat is made up of layers of creamy vanilla and toffee ice cream, covered in a crispy layer of chocolate and biscuit crumbs. The combination of flavors and textures makes it a unique and delicious treat that is enjoyed by people of all ages.

The popularity of Golden Gaytime ice cream has led to many variations over the years, including the introduction of other flavors such as honeycomb and chocolate, but the classic vanilla and toffee combination remains the most popular.

How to Make Golden Gaytime Ice Cream at Home

Making your own Golden Gaytime ice cream at home is easier than you might think. Here’s what you’ll need:

  • 2 liters of vanilla ice cream
  • 1 cup of toffee bits
  • 400g of dark chocolate
  • 2 cups of biscuit crumbs

To make the ice cream, soften the vanilla ice cream and add in the toffee bits. Mix well and pour into a 9×13-inch baking dish, smoothing the top. Freeze until firm.

To make the chocolate coating, melt the dark chocolate in a saucepan over low heat. Once melted, stir in the biscuit crumbs until well combined.

Remove the ice cream from the freezer and cut into squares. Dip each square into the chocolate mixture until completely coated, then place back in the baking dish. Freeze until the chocolate coating is firm.

Tips for Perfecting Your Golden Gaytime Ice Cream

To make sure your Golden Gaytime ice cream is perfect, there are a few tips to keep in mind. First, make sure your ice cream is softened before adding any mix-ins to ensure they are evenly distributed. Second, when making the chocolate coating, make sure to mix the biscuit crumbs in well to avoid any clumps. Finally, when dipping the ice cream squares in the chocolate mixture, work quickly to avoid melting the ice cream.

By following these tips, you’ll be able to recreate the delicious and iconic Golden Gaytime ice cream at home. Enjoy!

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Food

Make Your Own High-energy Vital Biscuits: Here’s How

These vital biscuits are suitable for giving you energy all year round – not just for the baking time at Christmas. We’ll show you how to prepare them here.

Anyone who likes to eat nuts or trail mix will probably like these biscuits too. You can vary the dry ingredients as you like, as long as they have a similar consistency – for example, pumpkin seeds instead of oatmeal.

You don’t need flour, butter or sugar for vital biscuits, so it’s not a conventional biscuit dough. They contain honey, which can liquefy again after the biscuits have been stored for a long time. To counteract this, you can simply bake the cookies again at around 170 degrees so that the honey caramelizes further.

Vital biscuits: Quick recipe for the high-energy pastry

Ingredients:

75 g sesame
75 g hazelnuts, chopped
75 g almonds (chopped)
50 g seeded oat flakes
30 gcranberries 1organic egg
2.5 tbsp honey
1 drop of vanilla flavoring
1 pinch(s) of salt

Directions:

Preheat the oven to 180° top/bottom heat. This is necessary to caramelize the honey – this only works if heated quickly.
Place all the nuts, sesame seeds, rolled oats, and cranberries in a bowl and mix together.
In another bowl, mix the egg with the honey and vanilla essence and add the salt. Add the liquid mass to the grain-nut mix and fold it in with a tablespoon until everything sticks together.
Use two tablespoons to scoop small amounts of the mixture onto a baking tray lined with parchment paper alternative or parchment paper.
Place the tray in the middle of the oven for 10 minutes.
Let the biscuits cool down.

Tips and tricks for vital biscuits

Try to look for an organic seal for as many ingredients as possible. This shows you that the goods have been organically grown in a controlled manner. The Naturland, Demeter and Bioland seals are particularly recommended. Here you can find out why you should prefer them to the EU organic seal: EU organic seal: These things are prohibited with organic

Also, pay attention to the Fairtrade seal, especially for imported nuts and grains. It guarantees fair trading conditions for farmers and also rewards organic farming.

You can also prepare the vital biscuits without eggs, but you should then use half a tablespoon more honey. However, with this variant there is a risk that the cookies will get lost. Then, after baking, while the cookies are still lukewarm, shape them back into cookies to let them cool completely.

If you use egg, you can buy organic eggs without chick shredding, i.e. ones that guarantee the rearing of male chicks.

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Food

Raisin Mares: A Recipe for the Easter Biscuits

A raisin mare is a delicious Easter pastry made from yeast dough. We present a recipe that you can use to easily bake a raisin mare yourself.

Raisin mares are also known by other names depending on the region. In any case, it is a large, bread-like pastry made from a medium-heavy yeast dough. It contains a relatively large amount of fat and sugar. If you like it less sweet, you can also reduce the amount of sugar.

Make sure the ingredients are organic. This is particularly important with ingredients of animal origin, because you can support more species-appropriate animal husbandry.

In general, by buying organic products, you support agriculture that does not use chemical-synthetic pesticides and thus protects the environment and health.

A recipe for raisin mares

Ingredients:

500 g flour (+ something for dusting the mold)
0.5 tsp salt
50 gsugar
50 g butter (+ something to grease the mold)
250 ml milk (+ something for brushing)
1 pack(s) fresh yeast (42g)
1 egg
150 g raisins

Directions:

In a bowl, mix the flour with the salt and sugar. Make a well in the middle.
In a small saucepan, melt the butter. Add the milk and warm it to lukewarm. Add the yeast in small pieces and stir the mixture until the yeast has dissolved.
Pour the yeast milk into the flour well. Gently stir in a little flour with a fork. Let the mixture sit for five minutes.
Add the egg. Using your hands or the dough hooks of a hand mixer or food processor, knead everything together for about 5 minutes until you have a smooth dough. Add some flour or milk if needed. The dough should pull away from the bowl easily and be neither very firm nor very sticky.
Cover the bowl with a clean kitchen towel, put it in a warm place and let the dough rise for about 40 minutes. It should roughly double.
Grease a loaf tin (about 30 centimeters long) with some butter and dust it with flour.
Add the raisins to the dough and knead it again for five minutes.
Shape the dough to fit your baking pan and place it in the pan. Cover and let rise in a warm place for another 45 minutes.
Brush the dough with a little milk for a nice browning and shine. Bake the raisin mares at 170 degrees Celsius for about 40 minutes.

This is how you can vary the raisin mares

If you don’t like raisins, you can replace them with other dried fruits. Dried cranberries or dried cherries are suitable, for example. Fresh fruit is not suitable because it loses too much liquid and the dough then becomes mushy.

You can use plant milk of your choice instead of milk. You can easily replace the butter with margarine.

With 500 grams of flour, the recipe results in a fairly large mare of raisins. It stays fresh in a bread bin for two to three days. You can use leftovers to make French toasts.

Alternatively, you can slice the raisin mares and freeze them. Then you can defrost individual slices. They are particularly tasty if you toast them briefly.

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