lamington recipe

These aren't regular cookies... they're lux lamington and cherry cookies, and we couldn't have asked for more.

Lamington cookies recipe

dark (70%) chocolate, chopped

unsalted butter, chopped

(50 grams) plain flour

(30 grams) desiccated coconut

tsp baking powder

brown sugar

eggs,

dried cherries, roughly chopped

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A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.

Lamingtons

185 g (1 ¼ cup) plain flour (all-purpose flour)

baking powder

g (⅓ cup) cornflour (cornstarch)

(2 sticks minus 1 tablespoon) unsalted butter, softened

vanilla extract

eggs

ml (½ cup) full cream milk (whole milk)

500 g (3 ⅔ cup) icing sugar (powdered sugar), sifted

200 g (7 oz) dark chocolate (bittersweet chocolate, 60%

g (1 tablespoon) unsalted butter

ml (½ cup) milk,

325 g (12 oz) dessicated coconut (shredded coconut)

Make sure that the butter, eggs and milk are at room temperature.

Preheat the oven to 180°C (350°F) (without fan).

Butter a 17 cm x 27 cm (7 inch x 11 inch) baking tin, and line the bottom with greaseproof paper.

Place all of the ingredients for the cake into a large food processor and blitz until everything is thoroughly combined.

The batter should be pale yellow and quite thick. If the batter looks a bit curdled (which can happen if not all of the ingredients are at room temperature), blitz for a few more seconds.

If you don't have a food processor

, simply sift the flour, baking powder and cornflour (cornstarch) into the bowl of an electric stand mixer. Add the butter, sugar, vanilla, eggs and milk. Beat on low speed until all of the ingredients are incorporated. At this stage, the mixture might look a bit curdled. Increase the speed to high until the mixture has slightly increased in volume. You should have a thick, pale yellow mixture.

Pour the mixture into the prepared baking tin and bake for about 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with some foil if it is browning too quickly.

Leave the cake in the tin for about 5 minutes before turning out onto a wire rack to cool, with the bottom of the cake facing up. This will help to ensure that the top of the cake flattens while it cools.

Using a serrated knife (ideally a long, serrated bread knife), cut the sponge into 32 squares, or whatever size you wish. Keep in mind that, once coated in chocolate and coconut, the cakes will be much bigger in size.

For the cake

Melt the butter and chocolate over low heat in a bain-marie (or a bowl over a pan of simmering water).

Add the icing sugar (powdered sugar) and whisk in the milk until you have a thick, but slightly runny, mixture. The icing needs to be thick enough to coat the cakes, but runny enough to only leave a light coating.

Leave the bain-marie on the stove over very low heat.

For the chocolate icing

Pour the dessicated coconut onto a large plate.

Using two forks, dip a piece of sponge into the chocolate icing mixture, making sure that all sides are coated, and allow any excess icing to drain off.

Then roll the chocolate-coated sponge in the dessicated coconut, and place the lamington on a wire rack to dry.

If the icing mixture becomes too thick, whisk in some milk to thin it out.

Let the lamingtons set on a wire rack for about 30-60 minutes.

To assemble

Excellent recipe! Loved the real chocolate used in the coating. Thanks for the recipe!

YUM! I want to try it immediately! Looks great!

One of the simpler lamington recipes I have found and all the conversions are included. Plus the end result is delicious! I give this recipe 5/5!

Thank you so much for this recipe, it turned out perfect! The conversion of all the measurements was also super helpful. I'm living overseas at the moment, so this made me feel right back at home!

Thank you for the recipe. It is perfectly explained! I enjoyed baking this lamington cake and my family loved it! ⭐️⭐️⭐️⭐️⭐️

I think this is the best lamington recipe I have ever tried! The cake itself was delicious and I loved the real chocolate in the icing. My family kept complimenting me on these lamingtons. I’m definitely making these again soon as they didn’t last around my family. Thanks also for the very clear instructions.

Excellent recipe!!! My daughter asked for lamingtons for her birthday and these were devoured within seconds! Can’t wait to try more of your recipes.

I made a double batch of these lamingtons for the school bush fire appeal today and they were gone in seconds! Absolutely delicious. Will make another batch for Australia Day this weekend. Thanks for the helpful recipe.

Made these today for Australia day. The texture of the sponge left a lot to be desired. I should have known when I saw the instructions "Place all of the ingredients for the cake into a large food processor and blitz until everything is thoroughly combined" that the sponge was never going to be light and fluffy. The chocolate coating is however much nicer than the traditional coating made with cocoa.

The lamington sponge was a bit firmer than I expected, but it was still nice and soft. I used milk chocolate for the icing but it was too sweet so I made a second batch with dark chocolate and it was much better. It was my first time making lamingtons.

Family loved the lamingtons! Great recipe.

Omg It looks sooo good, I would love to try it

Awesome recipes.A really marvelous effort at sharing tried and tested recipes

Awesome, A real effort at sharing tried and tested recipes

Wow, amazing. I wish I could try them all.

Yum! These were great. The sponge was flavourful and the chocolate icing even better. Definitely making these again.

Excellent recipe.  I appreciated the North American clarifications for some of the ingredients.  My results were delicious.  The sponge was especially lovely.   I will use it as the base of a trifle or strawberry shortcake for Canada Day.

There's nothing wrong with traditional lamingtons, but Phoebe Wood's pimped up twist with blackberry jam and vanilla cream is on another level.

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