The Australian Women’s Weekly Food — November 2017

LAMINGTONS

PREP + COOK TIME 50 MINUTES (+ STANDING)

MAKES 16

6 eggs

⅔ cup (150g) caster sugar

⅓ cup (50g) cornflour

½ cup (75g) plain flour

⅓ cup (50g) self−raising flour

2 cups (160g) desiccated coconut

CHOCOLATE ICING

4 cups (640g) icing sugar

½ cup (50g) cocoa powder

15g unsalted butter, melted

1 cup (250ml) milk

1 Preheat oven to 180°C/160°C fan.

Grease a 20cm x 30cm rectangular

pan; line base and long sides with

baking paper, extending paper 5cm

over sides.

2 Beat eggs in a large bowl with

an electric mixer for 10 minutes

or until thick and creamy; gradually

add sugar, beating until dissolved

between additions. Triple−sift the

flours; fold into egg mixture. Spread

mixture into pan; smooth surface.

3 Bake cake for 35 minutes.

Turn immediately onto a wire rack

covered with baking paper to cool.

4 Meanwhile, make chocolate icing.

5 Place coconutin a medium bowl.

Cut cake into16 pieces. Dip each

piece in icing; drain off excess,

then toss squares incoconut. Place

lamingtons on a wire rack to set.

CHOCOLATE ICING

Sift icing sugar and cocoa into

amedium heatproof bowl; stir

in butter and milk. Set bowl over

a medium saucepan of simmering

water; stir until icing is smooth.

BUTTERMILK SCONES

WITH JAM & CREAM

PREP + COOK TIME 35 MINUTES MAKES 25

2½ cups (375g) self−raising flour

1 tablespoon caster sugar

30g unsalted butter, chopped

1¼ cups (310ml) buttermilk

¾ cup (240g) black cherry jam

1 cup (250ml) thick cream

1 Preheat oven to 220°C/200°C fan.

Grease a 22cm square cake pan.

2 Sift flour and sugar into a large

bowl; rub in butter.

3 Add buttermilk. Use a knife to

“cut” the buttermilk through the flour

mixture to make a soft, sticky dough.

Turn dough out onto a floured

surface, knead gently until smooth.

4 Press dough out to 2cm thickness;

cut out 4cm rounds. Place rounds, just

touching, in pan. Gently knead scraps

of dough together; repeat process.

Brush with a little extra buttermilk.

5 Bake scones for 15 minutes.

Serve warm with jam and cream.

“Celebrate the privilege that it is to be an

Australian with some treats from yesteryear.

Nothing compares to homemade bakes.”

Alexandra Elliott, Food Editor, AWW Cookbooks

AWW FOOD • ISSUE THIRTY FOUR 31

Holiday Food Baking