AWW FOOD • ISSUE TWENTY THREE 113
LITTLE WHITE
CHOCOLATE LAMINGTONS
PREP + COOK TIME 1 HOUR (+ COOLING
& STANDING) MAKES 32250g butter, softened, chopped
1⅓ cups (300g) caster sugar
1 teaspoon almond extract
4eggs
1 cup (150g) plain flour
⅔ cup (100g) self−raising flour
1 cup (120g) ground almonds
3 cups (210g) shredded coconutWHITE CHOCOLATE ICING
1¾ cups (260g) white chocolate Melts
1 cup (250ml) milk
5½ cups (880g) icing sugar1 Preheat oven to 180°C/160°C
fan. Grease a 20cm x 30cm slice
pan; line base and two long sides
with baking paper.
2 Beat butter, sugar, extract and
eggs in a large bowl with an electric
mixer until light and fluffy. Stir in
sifted flours and ground almonds,
in two batches. Spread mixture into
pan; smooth surface.
3 Bake for 35 minutes or until cake
springs back when touched lightly in
the centre. Standcake for 5 minutes
before turning out onto a wire rack
to cool. Cut cold cake into 32 pieces.
4 Make white chocolate icing.
5 Using a fork, dipcake pieces, one
at a time, into icing until completelycoated; drain excess. Toss in coconut
until well coated. Place lamingtons
on wire racks lined with baking paper;
stand until icing sets.WHITE CHOCOLATE ICING
Stir chocolate and milk in a small
saucepan over low heat until smooth.
Transfer mixture to a large bowl; stir
in sifted icing sugar until smooth.VARIATION
LITTLE DARK CHOCOLATE
LAMINGTONS
Replace the white chocolateMelts
with 1¾ cups (260g) dark chocolate
Melts. Cut sponge into 32 rectangles
before coating in icing and coconut.TOP TIPS
If the icing thickens
during dipping, soften
by placing the bowl
in hot water, or
microwave on High
(100%) for about
20 seconds.
Lamingtons are best
eaten on the day of
baking, though they
canbestoredinan
airtight container
overnight.