Australia Day is fast approaching and what better way to celebrate this than with great food, and you can't find anything more Australian than lamingtons...well, maybe the Australian meat pie. Enjoy these little bites of sugary goodness!
I stumbled across this recipe while perusing the endless emails that clog my inbox and all I could think was, finally something of worth.
Little Lamingtons
Sublime as after-dinner sweet treats. Make them cute and tiny, they can be stored in an airtight container at room temperature for a few days.
Method
Preheat oven to 190C.
Using an electric mixer, beat butter, sugar and vanilla until light and creamy. Add eggs one at a time, beating well after each. Stir in combined sifted flour and baking powder alternating with milk and stir until smooth. Spoon mixture into a greased and lined square 23cm cake tin and bake for 25-30 minutes or until cooked when tested with a skewer. Stand in tin for 10 minutes before turning out on a wire rack to cool. Wrap in plastic wrap and store for 1 day.
For the icing
Combine all ingredients with 140mL boiling water and mix until smooth.
Cut cake into approximately 3cm squares and dip each one into icing, then into coconut.
Place lamingtons on a wire rack for 1-2 hours or until dry.
Makes about 45.
- 125g soft butter, chopped
- 165g (3/4 cup) caster sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 185g (1 1/4 cups) plain flour
- 2 1/2 tsp baking powder
- 1/4 cup milk
- 250g (13/4 cups) shredded coconut
For the icing
- 40g soft butter
- 500g (3 1/4 cups) icing sugar, sifted
- 1/2 tsp vanilla extract
- 50g Dutch cocoa
- 20mL cognac
- 140mL boiling water
Author: Lynne Mullins
Photo: Jennifer Soo
Source: The Sydney Morning Herald
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