Lamington Cookies are a twist on an Australian classic. Chocolate is melted and combined with butter, coconut and flour and formed into nugget-shaped cookies. Rolled in coconut for that authentic Lamington taste, these little babies will be loved by all. Give it a go!
125g Unsalted Butter 150g Dark Chocolate 1/4 Cup of Brown Sugar 1 Egg (Lightly Beaten) 1 1/2 Cups of Plain Flour 1/2 Teaspoon Baking Powder 1/2 Cup of Desiccated Coconut (plus extra for coating)
In a heavy-based saucepan, add chocolate, butter and sugar. Stir over a low heat until all melted and smooth. Take off heat and allow to cool for 5 minutes. Stir in egg, coconut, flour and baking powder until combined. Put lid on saucepan and chill in fridge for 30 minutes. Roll teaspoonfuls of mixture into balls and roll balls in coconut to coat. Place on a baking tray lined with baking paper. Press each ball lightly to flatten slightly. Bake in a preheated oven at 180 degrees Celsius for about 15 minutes, or until coconut coating in lightly toasted. Remove from oven. Allow cookies to stand on tray for 5 minutes - then transfer to a wire rack to cool completely. MAKES ABOUT 30 COOKIES (Depending on size)
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