Name: Lamington Bars
Yield: 24 servings

The Recipe Bin: Australian - Desserts & Candies

Lamington Bars

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¾ cup butter, softened

¾ cup white sugar

1 teaspoon vanilla extract

3 eggs

1 cup chopped almonds

5 cups flaked coconut

6 cups confectioners' sugar

2/3 cup unsweetened cocoa powder

2 teaspoons vanilla extract

11 tablespoons milk

Preheat oven to 375° F (190° C). Grease 10 X 15 inch jelly roll pan. Place a 22 inch length of waxed paper lenthwise in pan. Smooth paper so it conforms to pan, allowing excess to hang over ends of pan. Butter the waxed paper.

In a medium bowl, combine flour, baking powder and salt, set aside.

In a large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.

Stir in flour mixture ½ cup at a time, blending well after each addition. Stir in chopped nuts. Spread evenly in prepared pan.

Bake 10 - 15 minutes, or just until a toothpick inserted in the center comes out clean. Holding ends of waxed paper, lift cookie base out of pan and place on rack. Cool.

To prepare Glaze: In a large bowl, whisk together powered sugar and cocoa until no lumps remain. Add vanilla and 4 tablespoons milk. Add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.

Line a large baking sheet with waxed paper. Place coconut on a large plate. Cut cookie base in 48 (1 ¼ X 2 ½ inch) strips.

Use a fork to spear cookie rectangles; dip into chocolate glaze, allowing excess to drip back into bowl. Place chocolate dipped cookie on platge of coconut; use 2 forks to turn cookie so that all sides are coated. Place on prepared baking sheet and refrigerate until glaze is set. Store in airtight container at room temperature one week; freeze for longer storage.

Makes approximately 24 servings.

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Database Last Updated: March 27 2024.
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