Anzac Biscuits
When I was a child my Mum’s family would gather every Saturday to play tennis. My Grandmother would arrive armed with a mountain of homemade goodies, including her famous lamingtons. You had to be quick in our family, blink and they would all be gone!
With Australia Day just around the corner I thought it most appropriate to share with you her much sort after lamington recipe. An Australian icon in the baking world, no Aussie Day celebration is complete without a plate of these delicious treats!
Ingredients – sponge cake – make one day ahead
3 eggs at room temperature
½ cup caster sugar
¼ cup corn flour
¼ cup plain flour
¼ cup self-raising flour
Ingredients – Icing
3 cups pure icing sugar
1/3 cup cocoa
3 tsp softened butter
½ cup milk
1 ½ cups coconut
(Day one) Preheat oven to 160C and grease and line an 18cm x 28cm lamington tin.
In a small bowl beat the eggs for approx 7min until thick and creamy.
Add the sugar 1 tbsp at a time, beating continuously until sugar is dissolved.
Transfer to a large bowl and sift the flours over the egg mixture then using a spatula lightly fold in the dry ingredients, being careful to keep as much air in the mixture as possible.
Spread into the prepared tin and bake for approx 20min. Sponge is cooked when it has pulled away from the edges of the pan slightly and feels springy to the touch.
Remove from the oven and turn the sponge out onto a wire rack to cool completely. Ideally lamingtons are made from day old sponge cake so if you have the time keep the sponge in an airtight container till icing the next day.
(Day two) Trim the edges of the sponge and cut into 16 even pieces.
Spread the coconut on a plate.
Sift sugar and cocoa into a heat proof bowl and stand over a saucepan of simmering water.
Add the softened butter and milk and stir constantly until icing is smooth. Remove from heat and allow to cool slightly.
Using a skewer pierce a piece of sponge and dip into the icing, hold it over the bowl to drain off the excess then place on the plate of coconut and roll until completely covered.
Place each piece on a wire rack till completely dry and ready to serve.
If the icing starts to thicken before you have completed all pieces, just return it to the heat and stir until it thins to the desirable dipping consistency.
China Notes
This rare Wileman – Shelley “Jungle Print Turquoise” cup, saucer and plate circa 1888-89 were discovered at an antique store on Northcote Road, Clapham Junction. Living down the road from this marvelous place in London was extremely dangerous!
Related posts
