Lamington Bars Australia Recipes

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.

Steps:

• FOR THE BASE: Preheat oven to 375 degrees F & grease a 15"x10" baking pan (jelly roll pan), then place a 22-inch length piece of waxed paper lengthwise in the pan, smoothing it to conform to the pan & with the excess hanging over the ends of the pan. Butter the waxed paper.
• In a medium bowl, combine flour, baking powder & salt, then set aside.
• In a large mixing bowl, beat butter, sugar & 1 teaspoon of vanilla extract until light & fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in the flour mixture 1/2 cup at a time, blending well after each addition. Then stir in the chopped nuts & spread the batter evenly into the prepared pan.
• Bake 10-15 minutes or just until a toothpick inserted in the center comes out clean. Holding ends of the waxed paper, lift cookie base out of the pan & place on a wire rack to cool.
• FOR THE GLAZE: In a large bowl whisk together powdered sugar & cocoa until no lumps remain.
• Add 2 teaspoons of vanilla extract & 4 tablespoons of the milk, whisking to incorporate. Then add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
• Line a large baking sheed with waxed paper, then place the coconut on a large place, before cutting the cookie base in 48 1 1/4" x 2 1/2" bars.
• Using a fork to spear the bars, one at a time, dip the bar into the chocolate glaze, allowing excess to drip back into the bowl.
• Place each chocolate dipped bar on the plate of coconut & using 2 forks, turn the bar so that all sides are coated.
• Place the coated bars on the prepared baking sheet & refrigerate until the glaze is set.
• Store in an airtight container at room temperature for up to 7 days, or in the freezer for longer storage.