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:

• 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:

• ----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.