Ingredients
125g butter
3/4 cup castor sugar
2 eggs
1 3/4 cup SR Flour
2/3 cup milk
1 tspn vanilla
Icing
3cups icing sugar
1 tspn butter
1 tspn vanilla
1 tbspn cocoa
Method
1 tspn butter
1 tspn vanilla
1 tbspn cocoa
Method
Cream butter and sugar. Add vanilla, add eggs one at a time. Add flour alternatively with milk.
Pour mix into a greased lamington slab tin, 11 inches by 7 inches and bake in a moderate oven for about 30 minutes.
After it's thoroughly cooled cut into four centimetre by 4cm pieces. Wrap cake in foil and put in the freezer.
Put icing ingredients in a double boiler, over boiling water. And mix until smooth, adding a dash of hot water.
Then put a lamington on a fork and ladel icing over the top until covered, hold it while it drips then roll in fine coconut.
Dry on cake rack with greaseproof paper over the top of it, or underneath to catch the coconut.
Tip: When transporting Lamingtons put extra coconut at the bottom of the container to prevent sticking to the bottom.
Pour mix into a greased lamington slab tin, 11 inches by 7 inches and bake in a moderate oven for about 30 minutes.
After it's thoroughly cooled cut into four centimetre by 4cm pieces. Wrap cake in foil and put in the freezer.
Put icing ingredients in a double boiler, over boiling water. And mix until smooth, adding a dash of hot water.
Then put a lamington on a fork and ladel icing over the top until covered, hold it while it drips then roll in fine coconut.
Dry on cake rack with greaseproof paper over the top of it, or underneath to catch the coconut.
Tip: When transporting Lamingtons put extra coconut at the bottom of the container to prevent sticking to the bottom.
1 comment:
Those lamingtons looks perfect! Perfect cubes, sharp edges. Almost too good to eat.
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