Lamington Cookies
6 servings
55 minutes
Lamington is an Australian culinary legend named after Lord Lamington, the Governor of Queensland in the late 19th century. These soft vanilla cubes soaked in chocolate cream sauce and generously coated with coconut flakes offer a delightful combination of textures: the tender sponge cake contrasts with the aromatic chocolate glaze and crispy coconut shell. Lamington is perfect for morning coffee or evening tea, and its versatility makes it a favorite on festive tables in Australia. Its simplicity in preparation and exquisite taste have made it a classic enjoyed worldwide.
1
Preheat the oven to 180 degrees. Grease the baking pan with oil and dust with flour, set aside. Mix the dry ingredients: flour, salt, and baking powder.
- Wheat flour: 160 g
- Salt: 0.5 teaspoon
- Baking powder: 1 teaspoon
2
Separate the egg yolks from the whites. Whip the whites with sugar in a large bowl, add softened butter, yolks, and vanilla, and mix thoroughly. Pour in the flour mixture and knead into a uniform dough, pour it into a prepared mold and bake for about twenty minutes. Cool down, cut into about 16 pieces and set aside.
- Chicken egg: 3 pieces
- Sugar: 100 g
- Butter: 120 g
- Vanilla extract: 1 teaspoon
- Wheat flour: 160 g
3
Melt the chocolate in a water bath. Heat the cream in a saucepan, mix with the chocolate, and keep on the heat for one minute, stirring thoroughly until a homogeneous mixture is obtained. Pour the coconut flakes onto a large flat plate. Dip each cookie separately in the chocolate-cream mixture and roll in the flakes, place on a rack, and let cool for at least an hour.
- Milk chocolate: 220 g
- Cream 35%: 125 ml
- Coconut flakes: 220 g