DessertAustralian Cuisine

Lamingtons

About This Recipe

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step 1 Heat the oven to 200C/180C fan/gas 6.
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Butter and line a 20 x 30cm rectangle tin.
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step 2 Beat the butter and sugar in a free-standing mixer until pale and fluffy.
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Add the eggs one at a time and beat well.
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Beat through the flour, milk and salt until fully combined, then spoon into the tin.
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Bake in the oven for 25 mins or until golden and firm to the touch.
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Set aside to cool completely.
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step 3 Slice the sponge horizontally to create two halves.
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Trim the edges to make perfect corners.
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Cut the sponge into 18 squares.
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Lightly whip the cream with the icing sugar until it reaches soft peaks.
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Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream.
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Sandwich each one with a second square of sponge then set aside in the fridge to chill.
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step 4 To make the icing, whisk together the melted butter and milk in a bowl.
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Sieve the cocoa powder and icing sugar together in a seperate bowl.
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Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps.
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If it gets lumpy, whizz with a hand blender until smooth.
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step 5 Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).
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step 6 Dip each lamington in the icing until completely covered.
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Roll in the coconut and set on a wire rack.
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Repeat with the remaining sponges.
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Chill for a minimum of 1 hr.