Lamingtons
An iconic Australian treat -- squares of vanilla sponge dipped in chocolate icing and rolled in desiccated coconut.
Method
- 1.
Preheat oven to 180°C. Grease and line a 20cm square tin (double for 4 or 6 serves).
- 2.
Beat eggs and sugar with electric beaters for 5 minutes until thick and pale. Gently fold in sifted flour, then stir through melted butter, milk, and vanilla.
Fold gently to keep the air in the batter.
- 3.
Pour into tin and bake for 25 minutes until golden and springy to touch. Cool completely, then refrigerate for at least 2 hours.
- 4.
For the icing: sift icing sugar and cocoa into a bowl. Add boiling water and melted butter, whisk until smooth.
- 5.
Cut sponge into squares (about 5cm). Using two forks, dip each square into chocolate icing, then roll in coconut. Place on a wire rack to set.
Work quickly before the icing thickens. If it sets, warm gently.
- 6.
Allow to set for 30 minutes before serving. Store in an airtight container for up to 3 days.
For best results, chill the sponge before dipping in chocolate.