#Tasty planet back for seconds steam save location freeAnd if you're wondering about free camping on the Sunshine Coast, you'll find a peaceful spot on this list where pitching a tent won't cost you a penny.Ĭamping on the Sunshine Coast is popular year-round so it's best to book as early as possible – especially during peak holiday periods and long weekends. Prefer bush camping and wildlife? Head to Noosa North Shore, or set up camp in the Sunshine Coast Hinterland, where you can hike through the rainforest, gape at waterfalls, and tour idyllic country towns. Craving the buzz of a tourist hub? The top campgrounds and caravan parks in Mooloolaba and Coolum put you right in the heart of these holiday hot spots. Sleep steps from some of Queensland's best beaches, or bed down on the banks of a tranquil river. Storage instructions: Store on the counter for up to 2 days, or freeze for up to a month.Squeaky-clean beaches, pristine national parks, lakes, rivers, and year-round sunshine – no wonder tourists flock to Queensland's beautiful Sunshine Coast for a memorable camping holiday.įrom Noosa in the north to Caloundra in the south, the best camping on the Sunshine Coast puts you right near some of the region's top attractions. Garnish with sprinkles or nonpareils, if desired. Drizzle/spread the frosting on the completely cooled tarts. To make the frosting: Mix the confectioners' sugar with a pinch of salt and enough water, milk, or cream to make a soft, spreadable frosting. Add the liquid gradually, starting with 1 tablespoon. Remove them from the oven, and allow them to cool on the pan. Remove the tarts from the fridge, sprinkle the dough scraps with a bit of cinnamon sugar and bake them for 30 to 35 minutes, until they're a light golden brown. Prick the top of each tart multiple times with a fork you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate them, uncovered, for 30 minutes. Gently place the tarts on a lightly greased or parchment-lined baking sheet. Press the cut edges with your fingers to seal, then press with a fork or chopstick to seal again. Cut the dough evenly in between the filling mounds to make nine tarts. Press the tines of a fork (or the chopstick) all around the edge of the rectangle. Place the second sheet of dough atop the first, using your fingertips or a chopstick to press firmly around each pocket of filling, sealing the dough well on all sides. Place a heaping tablespoon of filling into the center of each marked rectangle. Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and width-wise you'll see nine 3" x 4" rectangles.īeat the egg, and brush it over the entire surface of the dough. Roll the second piece of dough just as you did the first. Perfect your techniqueīlog American baking down the decades, 1960-1969 Trim off the edges place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough. To assemble the tarts: Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". To make the filling: Whisk together the brown sugar, flour, and cinnamon. You can also refrigerate the dough for up to 2 days let it rest for 15 to 20 minutes at room temperature before you roll it out. Wrap in plastic or waxed paper, and refrigerate for 30 minutes this will relax the gluten and firm up the dough a bit, making it easier to roll. Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.ĭivide the dough in half. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. To make the dough: Whisk together the flour, sugar, and salt.
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