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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Polvorones


You'll need

225 gm (1½ cups) plain flour 110 gm (¾ cup) natural almonds 120 gm lard 165 gm (¾ cup) white sugar 2½ tsp ground cinnamon To serve: pure icing sugar

Method

  • 01
  • Preheat oven to 180C. Spread flour in an even layer on a baking tray lined with baking paper and toast, stirring occasionally, until golden (7-8 minutes), set aside to cool.
  • 02
  • Meanwhile, spread almonds on a separate tray and toast, stirring occasionally, until light golden (5-6 minutes), cool slightly, process in a food processor until finely ground, set aside.
  • 03
  • Increase oven to 200C. Beat lard, sugar and cinnamon in an electric mixer until light and fluffy (4-5 minutes), add toasted flour and reserved ground almonds, beat until just combined. Turn onto a piece of baking paper, bring together with your hands and roll to 1cm thick, refrigerate until firm (1-2 hours). Cut into biscuits using a 6cm-diameter scalloped or plain cutter (re-roll scraps) and carefully transfer with a spatula to a baking tray lined with baking paper and bake until light golden (20-25 minutes). Cool completely on tray and dust with icing sugar before serving. Polvorones will keep, stored in an airtight container, for about a week.

Note This recipe makes about 20 biscuits.


Polvorones are very short, crumbly, melt-in-your-mouth biscuits; the texture comes from using lard as the shortening. For best results, make your own lard by rendering your own pork fat, which you can buy from your butcher.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Oct 2009

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