Chocolate Lamingtons
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Preparation |
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PreheatPreheat oven to 160◦ C conventional or 140◦ C fan-forced. Grease a 17cm x 27cm biscuit slice tin. Line the base with baking paper. |
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MixPlace the sponge mix, eggs and water into a medium mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 4 minutes (if using a hand held electric mixer, beat for an extra 2 minutes), scraping down sides of bowl occasionally. |
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BakeSpread mixture into the prepared tin. Bake for 25 – 35 minutes† or until a skewer comes out clean. Stand in tin for 5 minutes before removing. Cool sponge with baking paper on. Place in sealed container overnight.† Time may vary depending on oven. |
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IcePrepare chocolate dip by sifting 2 ¼ cups icing sugar, and 2 Tbsp (40g) cocoa powder. Melt 1 Tbsp (20g) margarine spread or butter, and add ½ cup (125mL) boiling water and ¼ tsp vanilla essence. Add sifted sugar/cocoa mixture and whisk until well combined.Trim edges and cut the sponge into 4 cm squares then remove baking paper. Dip each square into the chocolate dip and let excess drip. Roll into desiccated coconut (250g packet coconut, spread on a plate) and leave to dry on a wire rack. If the choc dip becomes too thick to handle, place in Microwave† on MEDIUM heat for 10 seconds, stirring well before use. † Time may vary depending on oven. For higher wattage ovens, cook on LOW (20%) power. HINT: use two forks to dip sponge squares into the choc mixture for ease of handling. |
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