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Christmas Lamingtons |
"Lamingtons are a traditional Australian snack. They are usually small portions of cake which is chocolate coated with coconut, but these ones are Christmas themed! These are traditionally baked in a 31x25-centimeter Lamington tray. Use any food colors you like to tint the icing."
Ingredients :
- Cake:
- 2/3 cup white sugar
- 1/2 cup butter
- 1 3/4 teaspoons butter
- 2 eggs
- 2 cups self-rising flour
- 1/2 teaspoon salt
- 1/3 cup milk, or as needed
- 1/2 teaspoon vanilla extract
- Icing:
- 1/2 cup boiling water, or as needed
- 3 cups confectioners' sugar
- 2 tablespoons butter
- 2 cups dried shredded coconut
- 1/2 teaspoon vanilla extract
- 3 drops red food coloring, or as needed
Instructions :
Prep : 35M | Cook : 30M | Ready in : 1H40M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Beat sugar and 1/2 cup plus 1 3/4 teaspoons butter together in a bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition.
- Sift flour and salt together in a bowl. Add flour mixture and milk alternately to the sugar-butter mixture. Add 1/2 teaspoon vanilla extract. Mix until just combined. Add additional milk, 1 teaspoon at a time, to form a soft batter. Spread batter evenly into a shallow 10x14-inch baking pan.
- Bake in the preheated oven until golden brown, 25 to 35 minutes.
- Turn cake out onto a rack to cool, at least 10 minutes. Cut into 30 squares.
- Place dried coconut in a bowl. Combine 3 cups confectioners' sugar, 1 tablespoon boiling water, and 2 tablespoons butter in a separate bowl. Add more boiling water, 1 tablespoon at a time, until icing is fairly runny. Stir in 1/2 teaspoon vanilla extract and red food coloring.
- Line a tray with waxed paper. Pick up a cake square using a fork and coat it in the icing. Allow excess icing to drip off. Coat the cake in coconut; place on the prepared tray. Repeat with remaining cake squares. Allow icing to set for 30 minutes at room temperature before serving.
Notes :
- You can use red or green food coloring.
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