Name: Lamington whoopie pies
Cook time: 55 min
Total time: 55 min
Ingredients: 125 gram unsalted butter, softened; 1/2 cup (110g) firmly packed light brown sugar; 1 egg; 3/4 cup (110g) plain (all-purpose) flour; 1/3 cup (35g) cocoa powder; 1/4 cup (35g) self-raising flour; 1 teaspoon bicarbonate of soda (baking soda); 2/3 cup (160ml) buttermilk; 1 1/4 cup (310ml) thickened (heavy) cream; 1/3 cup (110g) raspberry jam; 3 tablespoon shredded coconut; Chocolate ganache; 1/4 cup (60ml) pouring cream; 180 gram dark eating (semi-sweet) chocolate, chopped finely

Ingredients

125 gram unsalted butter, softened

1/2 cup (110g) firmly packed light brown sugar

1 egg

3/4 cup (110g) plain (all-purpose) flour

1/3 cup (35g) cocoa powder

1/4 cup (35g) self-raising flour

1 teaspoon bicarbonate of soda (baking soda)

2/3 cup (160ml) buttermilk

1 1/4 cup (310ml) thickened (heavy) cream

1/3 cup (110g) raspberry jam

3 tablespoon shredded coconut

Chocolate ganache

1/4 cup (60ml) pouring cream

180 gram dark eating (semi-sweet) chocolate, chopped finely

Method

1.Preheat oven to 200°C (180°C fan forced). Grease oven trays, line with baking paper.

2.Beat butter, sugar and egg in a small bowl with an electric mixer until light and fluffy. Beat in sifted dry ingredients and buttermilk, on low speed, until mixture is smooth.

3.Drop level tablespoons of mixture about 5cm (2 inches) apart onto trays.

4.Bake about 10 minutes. Cool on trays.

5.Meanwhile, make chocolate ganache. Bring cream to the boil in a small saucepan. Remove from heat, add chocolate, stir until smooth.

6.Beat cream in a small bowl with an electric mixer until firm peaks form. Spoon whipped cream into a piping bag fitted with 2cm (¾-inch) fluted tube. Spread jam, then half the chocolate ganache on flat side of half the cooled pies, pipe whipped cream on top. Sandwich with remaining pies.

7.Spread remaining ganache over pies, sprinkle with coconut.

You can use just one 300ml carton of thickened cream for this recipe. Whoopie pies are best eaten the day they are made.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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