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Mark Olive

Pumpernickel with creamed aniseed myrtle


Ingredients

  • pumpernickel rounds
  • 100 g cream cheese
  • 2 teaspoons aniseed myrtle
  • 5 candied figs cut into ½ cm slices
  • 3 teaspoons muntries berries

Method

  1. Lay out pumpernickel rounds. Mix aniseed myrtle through the cream cheese. Place into a piping bag and pipe onto pumpernickel. Top with candied figs. Skewer muntries onto a toothpick and place into candied figs.
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