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Wednesday, October 29, 2014

The Goni's Schnitzelria, Marrickville

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If you ever wondered where the giant schnitzels moved to after they left the White Cockatoo Hotel, it’s here. The schnitzels at Goni's Schnitzelria are the stuff of dreams. Forget about dainty fillets you nibble at with knife and fork. These behemoths are sumo-sized. And only $22. Head down to the basement level beneath Marrickville Tavern and you’ll find schnitzel city.

Dining room at The Goni's Schnitzelria, Marrickville
The Goni's Schnitzelria dining room

Downstairs is awash with bright lights, RSL club-style seating and a couple of high stools for walk-ins. Order at the counter and they’ll deliver to your table. Self-serve cutlery, sauces and napkins are at the front. Weekends tend to be chock-full with massive group gatherings. Head over earlier in the week if you don’t want to eat with a room full of kids, otherwise a jug of sangria (their full license includes wines, beers and cider) should help.

iPhone versus schnitzel comparison at The Goni's Schnitzelria, Marrickville
The iPhone vs schnitzel comparison

There are fifteen schnitzel variations on the menu, starting with the classic parmigiana, mushroom and green peppercorn sauce. But there’s nothing sacred when it comes to the stuff they’ll put on schnitzels here. Anything goes. If you think things are starting to get a little crazy with the boscaiola and the Aussie (ham, fried eggs, beetroot and cheese), wait until you see the Mexican (beans, guacamole, melted cheese and sour cream) and the marinara (garlic prawns and fried calamari rings on top).

Seafood platter and chicken schnitzel at The Goni's Schnitzelria, Marrickville
Seafood platter $42
and chicken schnitzel with mushroom sauce $22

They do some crafty food-styling here so it looks like you’ve scored the world’s biggest chicken breast. Actually, they’ve secretly pieced together three or four chicken schnitzel breasts beneath a blanket of melted cheese. Sneaky but still impressive. If chicken’s not your style, they’ve got veal, pork and lamb. Every carnivore’s covered.

Common sense tells you that it’s best to share. Bragging rights and greed means you probably won’t, even if it does feel like you’ve inadvertently signed up to a competitive eating competition. They’ve got takeaway boxes if you fail. Most people seem to take away more than they’ve eaten.

Seafood platter at The Goni's Schnitzelria, Marrickville
Seafood platter $42

If schnitzels don’t float your boat, they’ve got burgers and steak sandwiches too. The seafood platter says it’ll feed two but there’s probably enough for four: overloaded with mussels, prawns, fried fish, calamari rings and chips.

Asado grilled marinated beef ribs at The Goni's Schnitzelria, Marrickville
Asado grilled marinated beef ribs with chorizo $19

They throw in a couple of South American dishes as well, like paella, Spanish potato omelette and a huge hunk of asado marinated beef ribs with chorizo. But really, who doesn't love a giant schnitzel?

Chicken schnitzel, seafood platter and asado beef ribs at The Goni's Schnitzelria, Marrickville
Schnitzel, seafood platter and asado beef with chorizo 

Chicken schnitzel with mushroom sauce at The Goni's Schnitzelria, Marrickville
Chicken schnitzel with mushroom sauce $22

The Schnitizel family tree at The Goni's Schnitzelria, Marrickville

Entrance to The Goni's Schnitzelria, Marrickville


The Goni's Schnitzelria on Urbanspoon

The Goni's Schnitzelria
Ground floor, 296 Marrickville Road, Marrickville, Sydney
Tel: +61 (02) 9560 2574

Opening hours:
Monday 11am - 9pm
Tuesday to Saturday 11am - 9.30pm
Sunday 12pm - 8pm

Bookings on weekends strongly recommended

This article appeared in the October 2014 issue of Time Out Sydney in my monthly Food & Drink column Eat This! [Read online

Read more of my Time Out Sydney reviews

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posted by Helen (Grab Your Fork) on 10/29/2014 05:09:00 pm


Sunday, October 26, 2014

Candied Bakery, Cobb Lane, Olympic Doughnuts, Cafe Cui and 8bit Burgers - Melbourne

Salted white chocolate caramel crunch soft serve from Candied, Spotswood

Crazy soft serves, extreme cookies and out-there doughnuts. It's no wonder Candied Bakery has been likened to Australia's version of Momofuku Milk Bar. In the kitchen you'll find Toula Polumidis and Orlando Artavilla. She's the chef, he's the baker. After selling their Brunswick East cafe Sugardough Panificio and Patisserie, they undertook a massive American roadtrip and then opened Candied Bakery on their return.

Candied, Spotswood
Candied Bakery

Ploumidis and Artavilla describe Candied as "an Aussie bakery with a twist". That means lamingtons in the display case as well as more American treats, like S'more doughnuts and peanut butter and jelly cookies.

Bakery counter at Candied, Spotswood
Candied Bakery counter

Sourdough breads are stacked neatly in one corner, and there are pre-made sandwiches in the window, but we're drawn to the eye-popping collection of sugary treats.

Jellied donut at Candied, Spotswood
Jelly donut $3.80

Chocolate marshmallow cookie at Candied, Spotswood
Chocolate marshmallow cookie $4.20

Peanut butter and jelly cookie at Candied, Spotswood
Peanut butter and jelly cookie $4.20

S'more donut at Candied, Spotswood
S'more donut $3.80

S'more donut at Candied, Spotswood
S'more donut $3.80

The S'more donut is at the top of our list. Take one doughnut, add a layer of melted chocolate, cover in marshmallow glaze and crushed biscuits and then blowtorch until golden brown. The marshmallow takes on a stretchy gooey life of its own. We find it a little on the sickly side of sweet but American childhood treats were never known for being tame.

Jelly donut at Candied, Spotswood
Jelly donut $3.80

The jelly donut is a good take on the classic, light and fluffy with the merest smidge of raspberry jam piped into the middle.

Peanut butter and jelly cookie at Candied, Spotswood
Peanut butter and jelly cookie $4.20

But it's the peanut butter and jelly cookie that turns out to be the crowd favourite, two thin peanut buttery cookies sandwiched around a filling of jam and cream. It's like a peanut version of a Monte Carlo.

Hot dog with kimchi and mayo at Candied, Spotswood
Hot dog with kimchi and mayo $7

We throw in a bit of savoury to balance out all the sweet. The hot dog with kimchi and mayo is just the kind of comfort food you crave. A soft steamed bun is wrapped around a bouncy smoked hotdog then jammed with kimchi, mustard and mayo. It works brilliantly.

Salted white chocolate caramel crunch soft serve from Candied, Spotswood
Salted white chocolate caramel crunch soft serve

And because we'd orchestrated a meet-up with Suze, we manage to pillage some of her soft serve too. It's a salted white chocolate soft serve with caramel crunch piled over the top. The corn flakes, caramel and white chocolate are reminiscent of a bowl of crunchy nut.


Cobb Lane Bakery, Yarraville

Cobb Lane Bakery, Yarraville

We hired a car for this trip - a luxury I don't often have when visiting Melbourne - so I was keen to explore areas I hadn't visited before. This post focuses on Footscray, Spotswood and Yarraville, all reasonably close to each other but also accessible by public transport if you're without wheels.

Candied Bakery was our first visit straight out of the airport. Cobb Lane was our second. It's the first time pastry chef Matt Forbes has had his own business. His impressive CV includes working in the two-Michelin-starred Le Manoir Aux Quat’ Saisons in Oxfordshire, working as head pastry chef at Vue de Monde and staging at Noma in Copenhagen.

Lavender and caramelised white chocolate donut from Cobb Lane Bakery, Yarraville
Lavender and caramelised white chocolate donut $5

Housemade breads, doughnuts and pastries are crammed into this tiny 15-seater cafe. We zero in on the lavender and caramelised white chocolate donut. The doughnut is light and fluffy although the floral overtones do kinda remind of a scented drawer liner, and okay, yes, it kinda tastes like grandma.

Blackcurrant Paris-Brest from Cobb Lane Bakery, Yarraville
Blackcurrant Paris-Brest $8

We've ended up on a purple rampage here, with the blackcurrant Paris-Brest also in our line of sight. The dessert was originally made to commemorate the Paris-Brest bicycle race that started in 1891. The rings of choux pastry are supposed to represent bike wheels.

There's a sophistication to this version, the choux pastry filled with clouds of blackcurrant cream and draped with tiles of white chocolate.


Olympic Doughnuts, Footscray

Olympic Doughnuts, Footscray
The constant queue at Olympic Doughnuts

Olympic Doughnuts is a bit of a legend in Melbourne. This dinky doughnut shack has been perched next to Footscray station for 35 years. Along with the Footscray station upgrade, the donut shack has had a facelift too. They were yet to put up the signage when we visited, but all you had to do was follow your nose and look for the constant queue.

Owner Nick Tsiligiris at Olympic Doughnuts, Footscray
Olympic Doughnut owner Nick Tsiligiris 

Owner Nick Tsiligiris has been making doughnuts for as long as anyone can remember. It's a tiny two-person operation - one person frying the doughnuts out the back, the other serving customers at the window.

The dolphin raspberry jam injector at Olympic Doughnuts, Footscray
The famous dolphin that injects raspberry jam into each doughnut

The dolphin is just as famous as the doughnuts here, responsible for injecting a squirt of raspberry jam into each piping hot doughnut for hungry commuters.

Alas we found the doughnuts a little oily with a greasy aftertaste, but we bet they taste much better after a long commute. At 80c a pop, they're a cheap afternoon snack too.


Cafe Cui

Cafe Cui, Footscray

Suze put us onto Cafe Cui, diagonally across the road from Olympic Doughnuts with its enticement of Lobster Rolls in giant letters. Owner Phuoc Duong used to live in Footscray, but after running a series of cafes in the city, thought it was time to return.

Lover-Lover lobster roll with fries at Cafe Cui, Footscray
The Lover-Lover lobster roll with herb fries $19


Cafe Cui is noticeably slick compared to the colourful train of African and Vietnamese businesses that make up most of Footscray. Here it's bright white tiles, gleaming gold light fittings and bi-fold windows that flood the dining room with natural light.

Lover-Lover lobster roll at Cafe Cui, Footscray
Grilled lobster 

We had to order the Lover-Lover lobster roll of course. You get two mini lobster rolls with herb fries, the lobster seared on the grill with lashings of butter.


8bit, Footscray

Astroboy and Princess Peach table numbers at 8bit, Footscray
Astroboy and Princess Peach table numbers

One of our favourite eats in the area had to be 8bit. Just the mere mention of 1980s video games won me over when I was researching eats for this trip. There's an immediate sense of fun when you walk into this casual eatery in the backstreets of Footscray. Mario and Luigi plush toys are hanging out on the fire extinguishers and all your favourite 1980s characters are recreated in 8bit form on the table number stands.

Prepping burgers at 8bit, Footscray
Prepping burgers in the kitchen

8bit was started up by Shayne McCallum (Captain Melville), Alan Sam (Captain Melville) and Long Tran. The menu is one great bit childhood flashback, with Golden Axe, Double Dragon and 1 Up Mushroom burgers sending you into a nostalgic spin. In the hot dog section there's the Wonder Boy with bacon, Fatal Fury with jalapeno and 1942 with grilled bratwurst and curry ketchup.

Free arcade games at 8bit, Footscray
Free arcade games

And while you're waiting for your food to arrive, you can always hit up the free video arcade games out the back. The machine has hundreds of games loaded onto it - all for free.

Burgers, hot dogs and fries at 8bit, Footscray
Burgers, hot dogs and fries

Even if you're eating in, everything is served in paper cartons and greaseproof paper. The cutlery is plastic and there's a dispenser of serviettes on every table. Noone seems to mind. The place is filled mostly with under 30s, plus a couple of tradies getting their burger fix.

Wonder Boy hot dog at 8bit, Footscray
Wonder Boy hot dog $7.50
Smoked frank, bacon, grilled onions and bbq sauce

The Wonder Boy hot dog is a skateboarding win. The smoked frankfurter is jammed into a soft sweet bun with bacon, grilled onions and lashing of barbecue sauce.

1 Up mushroom burger at 8bit, Footscray
1 Up Mushroom Burger $9.50
Crumbed portobello mushroom, cheese, tomato, red onion, green tomato relish, lettuce and 8 Bit sauce

The 1 Up Mushroom burger isn't just a cute name, it's downright delicious. The massive Portobello in the middle has been crumbed and fried to an irresistible crunch, without the flood of oil that seem to afflict so many other mushroom burgers.

8bit with cheese burger at 8bit, Footscray
8bit with cheese $8.50
Beef, tomato, lettuce, red onion, pickles, mustard, cheese and 8 Bit sauce

We dig the 8bit with cheese too, a classic beef, tomato and lettuce combo with pickles, mustard and cheese.

Golden Axe fried chicken burger at 8bit, Footscray
Golden Axe $9.50
Crispy fried chicken, cheese, sriracha mayo, slaw

Golden Axe will slash its way to your heart too. It's a slab of crunchy fried chicken, a thick slice of cheese and a mountain of slaw slathered in sriracha mayo.

Double Dragon double beef double cheese burger at 8bit, Footscray
Double Dragon $13.50
Double beef, double cheese, double bacon, pickles, mustard, lettuce, 8 Bit sauce

But it's the Double Dragon that's the big boss of them all. Just picking up this beast is a mission. It's twice as heavy as all the other burgers thanks to its extravaganza of double beef and double cheese. The Black Warriors gang would be no match for this protein-laden fury.

Cheese and bacon fries at 8bit, Footscray
Cheese and bacon fries $7
Beer battered fries, cheese sauce, bacon and spring onion

And you gotta have chips with your burgers, right? We're all over the cheese and bacon fries, super crunchy beer battered chips loaded with crispy bacon and spring onion in a pool of melted cheese. We didn't leave one chip behind.

<< Read the first Melbourne 2014 weekend post: Melbourne CBD eats

8bit, Footscray




8bit
8 Droop Street, Footscray, Melbourne
Tel: +61 (03) 9687 8838
Opening hours:
Open daily 11am-11pm
8bit. on Urbanspoon

Candied Bakery
81A Hudsons Road, Spotswood, Melbourne
Tel: +61 (03) 9391 1335
Opening hours:
Wednesday to Saturday 7.30am - 4pm, Sunday 8am - 4pm
Candied Bakery on Urbanspoon

Cafe Cui
58 Leeds Street, Footscray, Melbourne
Tel: +61 (03) 9687 6967
Opening hours:
Monday to Friday 6am - 4.30pm, Saturday 7am - 4.30pm, Sunday 8am - 4.30pm
Cafe Cui on Urbanspoon

Cobb Lane
13 Anderson Street, Yarraville, Melbourne
Tel: +61 (03) 9687 1538
Opening hours:
Tuesday to Friday 7.30am - 4.30pm, Saturday and Sunday 8.30am - 4.30pm
Cobb Lane on Urbanspoon

Olympic Doughnuts
51 Irving Street, Footscray, Melbourne
Tel: +61 (03) 9689 4819
Opening hours:
Monday to Saturday 10am - 4pm
Olympic Doughnuts on Urbanspoon

<< Read the first Melbourne 2014 weekend post: Melbourne CBD eats


Related Grab Your Fork posts:
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Melb - Seven of Melbourne's best cafes

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posted by Helen (Grab Your Fork) on 10/26/2014 09:43:00 pm


Thursday, October 23, 2014

Brutti ma buoni Italian hazelnut biscuits + white bean dip recipes for the "bring a plate" dilemma

Char-grilled octopus by John from heneedsfood

Bring a plate. Those three little words that are guaranteed to make my hands go clammy and my heart start to race. Because we all want to bring something faaaaaa-bulous to a gathering with friends, don't we? Something that's tasty, can be made in advance and will transport well. A dish that won't cost you half your pay packet or chain you to the kitchen for 42 hours straight.

That's why I was pretty darn pleased when I finally settled on two dishes I could bring along to John's casual get-together last weekend. Cooking for friends is fine, but cooking for fellow food bloggers can be pretty intimidating. And that was before it was decided we should follow a theme. "Let's make it Mediterranean/Adriatic!" and soon my inbox is flooding with excited nominations of exotic dishes that will be made while I rock to and fro nervously in a corner.

I kid, of course. I just rocked to and fro in my chair.

But you know what? We all know that no friend is going to judge you on your food. I ended up bring white bean dip with crostini (super easy!) and brutti ma buoni, Italian hazelnut biscuits that live up to their "ugly but good" translation. Recipes for both are at the end of this post, but read on to see what everyone else brought along!

Smoked nuts by John from heneedsfood
John's home smoked nuts with salt and nigella seeds

We arrived to nibbles of mixed nuts smoked in John's newest toy, the Anuka smoker. The effect is phenomenal, giving the nuts an intense smokiness that reminds us of eating bacon cheetos. In a good way.

John setting up grapes on the Anuka smoker
John setting up grapes on the Anuka smoker

John picked up his smoker on eBay but we pump him with so many questions, it feels like a product demo. Basically it's an electric hot smoker that uses granulated wood chips set over an element burner. The temperature is fixed at 190C and a timer allows you to pre-set smoking durations from 10 to 60 minutes.

Lifting the smoker lid after fifteen minutes
Lifting the smoker lid after fifteen minutes

We crowd around like little kids watching John set up the smoker for grapes. After fifteen minutes, there's an audible "ding" just like a microwave, indicating that the smoking is complete. We all want one by now, although they come at a pretty price. It's $289 although it looks like you can pick them up on eBay for $185.

The grapes are for our cheese plate, and they're left to cool while we start lunch.

My white bean dip with crostini
My white bean dip with crostini

We kick off with my white bean dip with homemade crostini. I made these on Friday and they kept perfectly until Sunday. Garlicky with a zing of lemon and a background hint of rosemary, this was blitzed in the food processor in about three minutes. The crostini was made from a sourdough baguette.

John's paštetu od cvaraka or pork scratching pate on Iggy's bread
John's paštetu od cvaraka or pork scratching pate on Iggy's bread

John had said he was worried that people would freak out about pate made from pork fat, but we couldn't get enough of this Croatian specialty. The pork fat is mixed with boiled eggs, pickles and sour cream, creating a chunky pork paste that is perfect on a crusty baguette.

Amanda's timballo di crespelle or crepe pie
Amanda's timballo di crespelle or crepe pie

Amanda brought along a timballo de crespelle, a specialty from Abruzzo, where her family are originally from in Italy.

Timballo di crespelle slice
Timballo di crespelle slice 

It's an impressive layered construction of crepes and alternating fillings of mince, mushrooms and mozzarella. It's kinda like a fancy vegetarian lasagne, without the bechamel sauce.

Phuoc cutting up her spanakopita cheese and spinach pie
Phuoc cutting up her spanakopita cheese and spinach pie

We move to Greece with Phuoc's spanakopita. The filo pastry is so flaky you can hear it shattering as the knife cuts through. There's an alluring smell of butter in the air too.

Cheese and spinach filling inside the spanakopita
Cheese and spinach filling inside the spanakopita

The spanakopita has a hearty filling of cheese and spinach. The pastry shards are the best bit.

John's twice-cooked octopus, slow-roasted for four hours and then char-grilled
John's twice-cooked octopus, slow-roasted for four hours and then char-grilled

John had lavished plenty of tender loving care with the octopus, first boiling it, then roasting it at a low temperature for four hours the day before. To finish it off, the octopus is grilled on the mini Weber just before serving. It's incredibly tender, flecked with a smoky char from the barbecue, and served with dollops of homemade beetroot mayonnaise in hot pink.

Sara's Greek meatballs in tomato sauce
Sara's Greek meatballs in tomato sauce

Sara's Greek meatballs are amazing too, super soft and tender in a chunky tomato sauce. The secret, I'm told, is the use of sliced bread soaked in red wine added to the beef mince. We devour them with gusto, soaking up the sauce with thick slices of fresh sourdough bread.

Amanda's cicerchiata ora, a traditional Italian dessert eaten during the February carnival
Amanda's cicerchiata ora, a traditional Italian dessert eaten during the February carnival

Amanda's brought dessert too, a cicerchiata ora which is a traditional Italian dessert she remembers her Mum making for her at Christmas. Usually this is eaten during the February carnival, but I can see why this would be ideal at Christmas with its wreath-like appearance and festive dusting of sprinkles.

Cicerchiata comes from the word cicerchie which are grass peas similar to chickpeas. Amanda tells us the dough is similar to pasta, sweetened with sugar and then rolled into balls and deep-fried until golden. The balls are then coated with warmed honey and shaped into a wreath.

I couldn't stop eating this. The balls are chewy in the middle, like a hybrid of a donut and a biscuit. The honey coating tastes like a gentle toffee, and the slivered almonds give an addictive crunch. What's even more impressive is that Amanda made this the weekend before and froze it. It's a common trick her mother does, she tells us, because "Italians have all kinds of tricks for mass catering." It's brilliant because it works. None of us can tell that this was frozen and then defrosted. Nonnas do know a thing or two!

My brutti ma buoni, or "ugly but good" Italian hazelnut biscuits
My brutti ma buoni, or "ugly but good" Italian hazelnut biscuits

I also brought along brutti ma buoni, an Italian hazelnut biscuit that translates as "ugly but good". Essentially it's a hazelnut macaroon, a mixture of hazelnuts and egg white baked into a meringue that's crisp on the edge with a chewy middle.

Anna's cheese board with John's smoked grapes
Anna's cheese board with John's smoked grapes

Anna couldn't cook as she was tied up all weekend but she easily made amends with her impressive cheese board collection. We feast on potted blue Stilton, a gooey brie and a peppered cheddar, savoured with all kinds of variations that include oat cakes, quince paste and raw honeycomb.

John's smoked grapes
John's smoked grapes


And then there were the smoked grapes! John confesses he doesn't know what prompted him to smoke grapes but I reckon there'll be all kinds of crazy smoking inventiveness at his place over the next month or so.

The white grapes, in particular, have taken on an intense smokiness. Anna says it reminds her of Islay whisky and its distinct peatiness. I have to agree. It's strange but alluring. Eating a smoked grape with the brie is next level deliciousness. 

A fab afternoon with friends with good food and wine. Thanks for hosting us, John! Scroll on for the recipes. 

Quince paste
Quince paste

Raw honeycomb for the potted blue stilton
Raw honeycomb for the potted blue stilton

White bean dip with crostini recipe

Recipe: White bean dip with crostini
Adapted from a recipe by Serious Eats

400g tin of cannellini beans
1/2 clove garlic, roughly chopped
1 teaspoon fresh rosemary, roughly chopped
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
1/4 cup extra virgin olive oil
salt and pepper to season

Crostini
1 baguette
Extra virgin olive oil

  1. Pulse beans, garlic, rosemary and lemon in a food processor until smooth.  
  2. While the motor is still running, slowly add the extra virgin olive oil through the food processor feed tube. If your food processor doesn't have (or you're using a stab mixer) add the evoo in small amounts and blend thoroughly between each addition. 
  3. Season to taste with salt and pepper.
  4. Transfer to a covered air-tight container and store in the fridge for up to three days.
To make the crostini
  1. Preheat your oven to 180C (160C if fan-forced).
  2. Slice the baguette into 5mm thick rounds.
  3. Place baguette rounds onto a lined baking tray and brush each side with extra virgin olive oil.
  4. Bake until a pale golden brown, and then turn the slices over to bake the other side. Total baking time should be about ten minutes. 
  5. Allow to cool on the tray and then transfer to a covered air-tight container. They should keep in a cool dark place for about a week. 

Brutti ma buoni "ugly but good" Italian hazelnut biscuits recipe

Recipe: Brutti ma buoni "ugly but good" Italian hazelnut biscuits
Adapted from a recipe by Dan Lepard

300g hazelnuts
150g almonds
300g sugar
6 medium egg whites
3 teaspoons vanilla extract
1 teaspoon cocoa

  1. Roast the hazelnuts at 180C for about ten minutes and then rub them in a tea towel to remove their skins. Allow to cool.
  2. When ready to start baking, preheat the oven to 160C (140C if fan forced). 
  3. Place the almonds, sugar and half the hazelnuts into a food processor and pulse until you have a coarse crumb. Random large pieces of nuts are fine. 
  4. Add the egg whites, vanilla extract and cocoa and pulse again until evenly mixed.
  5. Transfer the contents of the food processor into a heavy saucepan. Cook over a high heat, stirring constantly, until the meringue thickens. It should be stiff enough so the mixture no longer collapses when stirred or moved. 
  6. Chop the remaining hazelnuts in half and add to the saucepan mixture.  Stir until well incorporated.
  7. Place tablespoons of mixture onto a lined baking tray. The mixture will be very sticky so use two spoons to help transfer the mixture. 
  8. Bake for about 25-30 minutes or until the bottoms of the meringue feel dry and firm.
  9. Transfer to a wire rack to cool. 
  10. These biscuits should be eaten cold and are best consumed within three days. They will keep for up to a week in a covered air-tight container but may dry out slowly.

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posted by Helen (Grab Your Fork) on 10/23/2014 12:43:00 am



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