Best recipe. A few years ago I saw my sister (oldest) making these and always wanted to make them but said u know what it’s too hard. I said I would save them for Sukkot. And so I did. This was so simple and easy, the aroma of the house smells incredible. Recipe: 3/4 Cup if Unsweetened Shredded 🥥 1 & 1/4 cups of all purpose flour 3/4 cups of packed light brown sugar 1/3 cup of granulated sugar 1 Teaspoon of salt 12 Tablespoons unsalted butter cold cut into small pieces 1 &1/2 cups of old fashioned rolled oats 1/2 cup of raspberry preserves Directions: Preheat oven to 350. Spread coconut on a sheet and toast them for 3-4 minutes. Grease 9”x13”x2” baking pan. Line the bottom with parchment paper. Combine the flour brown sugar granulated sugar and salt and butter (a little bit soft) and oats until u have crust. Place in pan on Lilly 1/2 or the crust, and bake for 15 minutes. Then let cool down for 10 minutes. After that take the raspberry preserves and lay down the rest of the crust for topping it. Bake for another 10 minutes in oven until golden brown. Let cool down and cut into bars. Enjoy💋 #food#baking#raspberry#oats#bars#cooking#raspberrybars#holiday#holiyay#fun#yummy#yum#delicious#frumandfab
Took a walk through the monthly markets on the Coolangatta foreshore this morning. Picked up some lovely looking local produce - live herb plants, honeycomb and macadamia nuts! 🍯🌱 I’m so bad at keeping herbs alive...hoping they survive on our balcony 😅
We‘re doing a spring clean of our cocktail menu! So it’s your last chance to come in and try one of these beauties...
Brose All Day-A tribute to two great drinks in an unlikely pairing. Teeling Single Grain whisky sour with rose syrup and a touch of Amaretto.