Lamington Bars Best Family Recipes

Thursday, October 18, 2018

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Lamington Bars

"Australia's famous Lamingtons are squares of sponge cake which might be first dipped in chocolate glaze and then in coconut. This cookie version's inner is denser and loaded with toasted almonds."

Ingredients :

2 cups all-purpose flour
1 teaspoon baking powder
1/four teaspoon salt
three/4 cup butter, softened
three/four cup white sugar
1 teaspoon vanilla extract
3 eggs
1 cup chopped almonds
five cups flaked coconut
6 cups confectioners' sugar
2/3 cup unsweetened cocoa powder
2 teaspoons vanilla extract
eleven tablespoons milk

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 375 tiers F (190 levels C). Grease 10 X 15 inch jelly roll pan. Place a 22 inch length of waxed paper lengthwise in pan. Smooth paper so it conforms to pan, permitting extra to hold over ends of pan. Butter the waxed paper.
In a medium bowl, integrate flour, baking powder and salt, set apart.
In a big mixing bowl, beat butter, sugar and vanilla until mild and fluffy. Add eggs separately, beating well after every addition.
Stir in flour aggregate half cup at a time, mixing properly after every addition. Stir in chopped nuts. Spread flippantly in organized pan.
Bake 10 - 15 mins, or simply until a toothpick inserted in the center comes out clean. Holding ends of waxed paper, elevate cookie base out of pan and location on rack. Cool.
To put together Glaze: In a big bowl, whisk collectively powered sugar and cocoa until no lumps remain. Add vanilla and four tablespoons milk. Add enough of the remaining milk to make a clean, creamy glaze of medium consistency.
Line a massive baking sheet with waxed paper. Place coconut on a huge plate. Cut cookie base in forty eight (1 1/four X 2 half of inch) strips.
Use a fork to spear cookie rectangles; dip into chocolate glaze, permitting extra to drip again into bowl. Place chocolate dipped cookie on plate of coconut; use 2 forks to turn cookie so that all facets are covered. Place on organized baking sheet and refrigerate till glaze is ready. Store in airtight container at room temperature one week; freeze for longer garage.

Notes :

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