Lamingtons True Blue Aussie Lamos Recipes

LAMINGTONS - TRUE BLUE AUSSIE LAMOS

Steps:

• Crack the eggs into a mixing bowl then beat the eggs until thick and creamy.
• Gradually add the sugar and beat well until the sugar has dissolved.
• In a large bowl, mix the self raising flour with the cornflour.
• Add the butter to the hot water.
• Add the flour mix to the beaten eggs and stir well then add the hot water mixture.
• Combine very well.
• Pour the batter into a 23cm.
• square cake tin that has been well greased.
• Bake the cake at 180°c.
• for 35 minutes then turn out and cool on a wire rack.
• To make the icing, mix the icing sugar and cocoa together then add the melted butter and hot milk.
• Stir well until the mixture is smooth.
• Cut the cake into squares then dip each square into the chocolate icing then roll the cake in the coconut.
• Drain on a wire cake rack.
• *If you wish, cut the squares in half and spread with jam before dipping.

LAMINGTONS

Steps:

• ----Red----.
• Prepare jelly according to packet instructions.
• Cover and leave to cool for 1 hour (approx) You will need to use it before it turns to jelly.
• ----Chocolate----.
• Melt butter, add cocoa dissolved in boiling water.
• Mix in sifted icing sugar, add vanilla, and beat well.
• -----Cake--------.
• Cut sponge in to smallish squares.
• Place coconut into shallow bowl.
• Dip half of the sponge squares in the chocolate icing turning to coat evenly on all sides.
• Dip immediately into coconut covering all sides.
• Dip the remaining squares in the red jelly and cover with the coconut.
• Leave to dry on cake rack then store in air tight container for up to 2 days.
• To serve, split and fill with whipped cream.

LAMINGTONS

Steps:

• Grease lamington tin.
• Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition.
• Sift flour and salt, add alternately with milk to mixture.
• Add vanilla.
• Blend well, but do not over beat.
• Add a little more milk if necessary to form a softy dropping consistency.
• Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked.
• Turn out and cool on a wire rack.
• To make icing sift icing sugar in a bowl.
• Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla.
• When cake is cold cut into square of uniform size.
• Dip each cake in icing then roll in coconut.
• Set aside to become firm.
• Repeat for remaining squares.

LAMINGTONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
• Sift together the flour, baking powder, and salt. Set aside.
• Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
• To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
• Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.