Lamington Bars (Australia) |
|
 |
Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
Preparation time includes neither the time needed for the base to cool nor the refrigerator time need for the glaze to set. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup unsalted butter, softened |
3/4 cup granulated sugar |
1 teaspoon pure vanilla extract |
3 large eggs |
1 cup almonds, chopped |
6 cups powdered sugar, sifted |
2/3 cup unsweetened cocoa powder |
2 teaspoons pure vanilla extract |
11 tablespoons milk, divided |
5 cups flaked coconut |
Directions:
1. FOR THE BASE: Preheat oven to 375 degrees F & grease a 15 x10 baking pan (jelly roll pan), then place a 22-inch length piece of waxed paper lengthwise in the pan, smoothing it to conform to the pan & with the excess hanging over the ends of the pan. Butter the waxed paper.
2. In a medium bowl, combine flour, baking powder & salt, then set aside.
3. In a large mixing bowl, beat butter, sugar & 1 teaspoon of vanilla extract until light & fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in the flour mixture 1/2 cup at a time, blending well after each addition. Then stir in the chopped nuts & spread the batter evenly into the prepared pan.
6. Bake 10-15 minutes or just until a toothpick inserted in the center comes out clean. Holding ends of the waxed paper, lift cookie base out of the pan & place on a wire rack to cool.
7. FOR THE GLAZE: In a large bowl whisk together powdered sugar & cocoa until no lumps remain.
8. Add 2 teaspoons of vanilla extract & 4 tablespoons of the milk, whisking to incorporate. Then add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
9. Line a large baking sheed with waxed paper, then place the coconut on a large place, before cutting the cookie base in 48 1 1/4 x 2 1/2 bars.
10. Using a fork to spear the bars, one at a time, dip the bar into the chocolate glaze, allowing excess to drip back into the bowl.
11. Place each chocolate dipped bar on the plate of coconut & using 2 forks, turn the bar so that all sides are coated.
12. Place the coated bars on the prepared baking sheet & refrigerate until the glaze is set.
13. Store in an airtight container at room temperature for up to 7 days, or in the freezer for longer storage.
|
|