Quick & Easy

Quick & easy mini lamingtons

Quick & easy mini lamingtons
20 Item



1.Cut each cube in half, and spread one surface with jam and cream. Sandwich together.
2.Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter.
3.Place icing over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (of coating consistency).
4.Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and leave to set. Store in an airtight container.

To prevent icing from becoming too thick, keep it over a bowl of warm water. Prepared sponge cake can be used instead of the Madeira cake. Alternatively, you can use your favourite buttercake recipe ­ it is best made the day before making the lamingtons.


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